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