PREP: 45 minutes COOK: 30 minutes COOL: 20 minutes PROCESS: 5 minutes STAND: 2 weeks MAKES: four 4-oz. jars
2 cups white vinegar
1½ cups finely chopped carrots
1 cup finely chopped white onion
¼ cup lime juice
3 cloves garlic, minced
1 tsp. salt
½ cup finely chopped red sweet pepper
3 to 6 fresh habanero chile peppers, seeded and finely chopped (tip, page 107)
3 fresh Fresno chile peppers, seeded and finely chopped (tip, page 107)
3 fresh Thai chile peppers, seeded and finely chopped (tip, page 107)
1. In a large stainless-steel, enamel, or nonstick heavy saucepan combine the first six ingredients (through salt). Bring to boiling; reduce heat. Simmer, uncovered, 20 to 25 minutes or until carrots and onion are soft. Remove from heat; cool to room temperature, about 20 minutes.
2. Transfer carrot mixture to a blender or food processor. Add the sweet pepper and chile peppers. Cover and blend 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, 10 minutes.
3. Ladle hot pepper sauce into four hot sterilized 4-oz. canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.
4. Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Let stand at room temperature 2 weeks before serving. (Canning tips, page 461–466.)
*Recipe Note: Using three habanero peppers will result in a medium-spice sauce, similar to a spicy Buffalo sauce. Using six habanero peppers will result in a much spicier sauce.
PER 1 TSP. SAUCE: 4 cal., 0 g fat, 0 mg chol., 23 mg sodium, 1 g carb., 0 g fiber, 0 g pro.