No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

Ingredients

  • 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

Directions

  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.

Related Topics