Meltdown: A Melinda's-Inspired Hot Sauce with Carrots
This "Meltdown" hot sauce captures the essence of Melinda's habanero heat with a twist: sweet, earthy carrots add depth and complexity, and balance out the Habanero heat, while still delivering a satisfying kick.
Ingredients:
- 2 Habanero peppers, stemmed and seeded (adjust for desired heat)
- 1 large carrot, peeled and chopped
- 1/2 yellow onion, chopped
- 2 garlic cloves, minced
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup lime juice
- 1 tablespoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin (optional)
Instructions:
- Sauté: Heat a drizzle of olive oil in a saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and carrot, cook for another 2 minutes until fragrant.
- Simmer: Add the habaneros, vinegar, water, lime juice, honey, salt, pepper, and cumin (if using). Bring to a simmer, then reduce heat and cook for 15-20 minutes, until the carrots are tender.
- Blend: Let the mixture cool slightly. Carefully transfer to a blender and blend until smooth. Taste and adjust seasonings as needed.
- Bottle: Strain the sauce through a fine-mesh sieve to remove any pepper chunks. Pour into sterilized bottles and seal tightly. Refrigerate for at least 24 hours for the flavors to develop.
Tips:
- Use gloves when handling habaneros to avoid burning your hands.
- Start with 2 Habaneros, but add an additional one or a couple Arbol chilis to up the heat.
- This hot sauce will keep in the refrigerator for up to 2 weeks.
Enjoy your fiery creation! Remember, the Meltdown might melt your taste buds, but with the sweetness of the carrots, it'll be a delicious melt down.