This simple sauce is easy to make and absolutely delicious and addictive. PErfect on beans, burritos, eggs or anything that needs a tangy life. This recipe will last a year in the fridge because it has so much vinegar in it.
2 Medium, cut in large chunks
1 Medium, quartered
3 Cup (48 tbs)
2 Cup (32 tbs)
1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
Liquid pectin/3 tablespoon powdered pectin
1⁄4 Cup (4 tbs)
1. In a stainless steel non-reactive pot add all ingredients except pectin, bring to boil then reduce heat and simmer for 45 minutes or until carrots are very soft.
2. Turn off heat and add pectin, stir well to incorporate.
3. Let mixture cool off to room temperature, then place in stand blender.
4. Blend on high speed for 2 minutes.
5. Strain mixture into a clean container, use a ladle or spoon to press out as much of the liquid as possible. Discard solids.
6. Use like tabasco or hot pepper sauce. This recipe makes a ton…enough for a year unless you put hot sauce on your cereal!
Hot sauce will keep in the fridge at least a year or this can be portioned into smaller sanitary canning jars and processed in a water bath for 18 minutes, the nit can be kept 1-2 years in the pantry.
Please wear kitchen gloves or surgical gloves when handling the peppers and wash your hands thoroughly after your done. DO NOT rub eyes or touch your body or face with your hands when working with the peppers.
Why order a takeout when you can add restaurant-like flair to your food cooked right in your kitchen? Simple and tasty, Keith Snow tells how you can jazz up your most boring fare into gourmet delight with an easy-to-make, lip-smackingly delicious cayenne pepper hot sauce. Tantalizing to the hilt!