Add sweet cherry heat to your favorite recipes with this easy hot sauce. Just blend boiled carrots, roasted red peppers, and habanero chiles with cherry juice, vinegar, ginger, and a touch of sugar and salt. This sweet and spicy sauce is an awesome complement to pork dishes like cochinita pibil or Cuban-style rotisserie pork loin.
Game plan: Habaneros are particularly spicy chile peppers, so we suggest wearing a pair of latex gloves when removing the seeds.
The hot sauce is ready to be served after 1 day, but the flavors will continue to meld and the heat from the peppers will mellow after 2 to 3 days. Refrigerate in a container with a tightfitting lid for up to 2 weeks.
This recipe was featured as part of our photo gallery of 6 Face-Melting Hot Sauce Recipes.
- 1Bring a small saucepan of water to a boil over high heat. Add the carrots and cook until fork-tender, about 8 minutes. Drain and transfer to a blender.
- 2Add the remaining ingredients and blend until smooth, about 30 seconds to 1 minute.
- 3Transfer the hot sauce to a container with a tightfitting lid and refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 2 weeks.