Cherry Bomb Hot Sauce Recipe
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.
- 1/3 cup medium-dice carrots
- 4 ounces roasted red peppers (from about 1 large bell pepper)
- 2 habanero peppers, stemmed and seeds removed
- 3/4 cup cherry juice (no sugar added)
- 2 tablespoons red wine vinegar
- 1 tablespoon peeled and finely chopped fresh ginger (from about 1 [1-inch] piece)
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- Bring 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.
- Add the remaining ingredients and blend until smooth, about 30 seconds to 1 minute.
- Transfer 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.