Habanero Hot Sauce

Name: Habanero Hot Sauce
Yield: makes 3 cups
Ingredients: 1 tablespoon canola oil; 1/2 white onion, coarsely chopped; 6 garlic cloves, coarsely chopped; 1 large carrot, chopped; 1 red bell pepper, stemmed, cored, seeded, and chopped; 3 habañero chiles, stemmed and coarsely chopped; 1 tablespoon tomato paste; 1 cup champagne vinegar; 2 tablespoons agave nectar; 1 tablespoon sweet smoked paprika; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 2 tablespoons kosher salt; 1 tablespoon freshly ground black pepper

December 9, 2011

For all you chile heads looking for a knockout, eyewatering, tongue-tingling sauce, here it is; you may never buy commercially made hot sauce again. But a word to the wise: proceed with caution—this is not meant for wusses. Made from habañeros, one of the fieriest chiles around, this serious sauce achieves the perfect balance between flavor and heat. It’s best to protect your hands with a pair of latex gloves to keep the oils off your skin. Carrot is the secret weapon here; it not only adds amazing orange color but also gives the sauce another layer of flavor, with subtle sweetness and body. Use this hot sauce in Fried “Buffalo Style” Rabbit (page 152) or to fire up Bloody Marys or mayo. This sauce will keep practically forever!

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