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Blue Ribbon Hot Sauce

Use this homemade hot sauce from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" in their Barbecue Sauce or as a delicious way to add extra spice to any dish.

  • Yield: Makes 4 cups
Blue Ribbon Hot Sauce

Source: The Martha Stewart Show, May 2010


  • 3 cups distilled white vinegar
  • 3 to 4 red, orange, or yellow habanero chiles, to taste, trimmed and sliced
  • 2 tablespoons coarse salt
  • 1 pound carrots, trimmed, peeled, and coarsely chopped


  1. In a large nonreactive saucepan, combine vinegar, chiles, and salt. Bring to a boil over medium-high heat. Remove from heat and let cool. Transfer mixture to the jar of a blender; blend until smooth and strain.

  2. Place carrots in another large saucepan; add enough water to cover. Bring to a boil over medium-high heat and immediately reduce heat to a simmer. Simmer until very tender but not overcooked, about 10 minutes. Drain and transfer carrots to the jar of blender; blend until smooth. Stir into strained chile mixture. If mixture is too spicy, add a little water to minimize the heat.

  3. Use hot sauce immediately or store in a sterilized airtight container, refrigerated, for up to 1 year.

Cook's Note

Hot sauce can be stored in a sterilized airtight container, refrigerated, for up to 1 year.

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