TRIPLE PEPPER HOT SAUCE

USING THREE HABANERO PEPPERS MAKES A MEDIUM-SPICY SAUCE SIMILAR TO A BUFFALO WING SAUCE. USING TWICE THAT AMOUNT RESULTS IN A VERY SPICY SAUCE!

PREP: 45 MINUTES COOK: 30 MINUTES COOL: 20 MINUTES PROCESS: 5 MINUTES STAND: 2 WEEKS MAKES: FOUR 4-OUNCE JARS

2 cups white vinegar
1½ cups finely chopped carrots (3 medium)
1 cup finely chopped white onion (1 large)
¼ cup lime juice
3 cloves garlic, minced
1 teaspoon salt
½ cup finely chopped red sweet pepper (1 small)
3 to 6 fresh habanero chile peppers, seeded and finely chopped (see tip)
3 fresh Fresno chile peppers, seeded and finely chopped (see tip)
3 fresh Thai chile peppers, seeded and finely chopped (see tip)

1. In a large stainless-steel, enamel, or nonstick heavy saucepan combine vinegar, carrots, onion, lime juice, garlic, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until carrots and onion are soft. Remove from heat; cool to room temperature.

2. Transfer carrot mixture to a blender or food processor. Add sweet pepper, habenero peppers, Fresno peppers, and Thai peppers. Cover and blend or process until smooth. Strain through a fine-mesh sieve; discard solids. Return strained mixture to saucepan. Bring to boiling over medium-high heat; reduce heat. Simmer, uncovered, for 10 minutes.

3. Ladle hot pepper sauce into hot sterilized 4-ounce canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.

4. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Let stand at room temperature for 2 weeks before serving.

PER 1 TEASPOON: 4 cal., 0 g fat, 0 mg chol., 23 mg sodium, 1 g carb., 0 g fiber, 0 g pro.