Golden August Farm Stand Hot Sauce

This is one of my favorite farm stand or farmer’s market hot sauces–fresh, garlicky, and hot, it uses all local NY ingredients! Go to the Grand Army or Union Square Greenmarkets in NYC for a fantastic array of peppers. Or you can try any number of farm stands upstate or in any neighboring farm country. Just like the famous hot sauces of Belize, like Marie Sharpe, this one has some carrots to add body, flavor and color!

 This recipe calls for really hot peppers, like scotch bonnets or habaneros, as well as some medium ones like Cayennes, Fresnos or jalapeños. Go for red or orange colored ones, as these will help make the hot sauce color particularly vibrant.

 Although both the Scotch Bonnet and Habanero are a variety from the Capsicum Chinese chili plant, the Habanero was domesticated in the Amazon and eventually found its way to Mexico and South America, whereas the Scotch Bonnet is of Jamaican origin and most common in Caribbean foods. The Habanero is more commonly found in supermarkets, whereas the Scotch Bonnet might be harder to find, unless you live in a community with a strong West Indian presence (you can usually find them in the bodegas around Flatbush, Prospect-Lefferts and Crown Heights in Brooklyn).

WARNING: always use latex gloves when handling hot peppers and hot sauce. These babies can BURN!!
NOTE: this recipe makes two cups of hot sauce

INGREDIENTS

6 super hot chili peppers, like habanero or scotch bonnet
6 medium hot chili peppers, such as Cayenne, Fresno or jalapeno
1 small white onion chopped (about ¾ cup)
1 carrot, roughly chopped
8 cloves garlic chopped
¾ cup apple cider vinegar
¾ cup water
¼ cup lime juice
1 tablespoon salt

DIRECTIONS

1.     Turn the oven on to High-Broil, and on a sheet tray, lay out the first 3 ingredients: carrot, onion, and chili peppers, and broil for about 10 to 15 minutes, until they’re all slightly blistered and soft, turning halfway through.

2.     Transfer contents to a blender and add lime juice, vinegar, garlic, salt and pulse for at least 20 seconds, or until it is reaches your desired texture.

3.     If it is too thick for your liking, you can add a bit more water and vinegar, alternating a tablespoon of each at a time.

4.     Taste it! Add more salt if needed. Too chunky for your liking? Blend it longer and strain through a mesh strainer for a smoother texture.

5.     Fill bottles with a funnel and cap.

6.     Refrigerate when completely cool. Hot sauce should last at least 1 year.