These recipes are as a direct result of learning how to grow some of my own foods and create things which are better than anything bought from a bottle or can. This recipe is no exception. The hot sauce is sweet yet bearing the heat of habanero, and has a complex, delicious flavor with notes of garlic and strawberry.
2 large habaneros (4 small) deseeded and finely minced.
1 large carrot, finely chopped.
Dash of onion powder
Dash of roasted garlic powder (find this at Penzey's Spices, you won't be disappointed)
Simmer both with 1 TSP olive oil and 1/4 cup white vinegar for about 20 minutes on low. This cooks it a little bringing out the pepper's aromatics.
Rest until warm enough to transfer to food processor.
Add pinch of salt, 1 TSP honey, a splash of vinegar and a splash of water to bring it to the desired consistency. I used about 1/4 cup each to make it smooth like other squirt bottle hot sauces.
Return to stove and simmer for another 5 minutes if raw honey was used.
Allow hot sauce to cool and bottle.
According to the recipe, stores for a month or so in the fridge, but it won't last long.