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Fresh from the Garden Hot Sauce

Fresh from the Garden Hot Sauce


We go through hot sauce in our home like it’s water so hot peppers always take up a lot of real estate in our summer garden. In addition to just using in regular cooking or pickling, hot peppers are fantastic to use in condiments and if you seem to be bursting at the seams with your bounty or you just kind of overdid it at the farmers market, hot sauce is an ideal use. Here is our hot sauce, starring habaneros – peppers that are high in the heat index – and red jalapenos to create a medium-hot, beautifully orange-hued hot sauce. Garlic, onion and carrot help to boost the sweetness and umami of the sauce, too. Pour in a sterilized Ball jar or two and enjoy.


Fresh from the Garden Hot Sauce
Makes one 24-ounce jar

1 teaspoon olive oil
Five cloves garlic, minced
1 2/3 cup diced yellow onion
cup carrots, peeled and chopped
1 cups water, divided
1 cup apple cider vinegar
10 – 12 peppers, I used a mix of habanero and jalapenos
1 teaspoon salt

In a medium pot or skillet with a lid, heat your olive oil over medium low and add the garlic. Saut, stirring often, until the garlic is golden. Add the onion, carrots, 1 cup of water and apple cider vinegar.



Meanwhile, prepare your peppers. I highly recommend wearing gloves! Slice in half, remove the green tops, and the seeds. Scraping with a spoon is a great way to get the seeds out of peppers. Add to your pot, put on the lid and cook over a medium-low flame until the carrots are fork-tender, about 20 minutes.



Pour into your blender along with the additional cup of water and salt. Blend until smooth and then pour into your sterilized jar. This will keep for a couple of weeks in your fridge.




2015, Vegan Street


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