Hot Hot Hot!

Of all the things I planted in the garden this year, my cucumbers were the most prolific, with the Anaheim peppers close behind. The serrano, jalapeno, and habanero peppers also did well. So, what to do with all those peppers?

I made a couple of kinds of hot sauce! Sadly, I won't eat either one, but they are being distributed to friends. One is a mixture of roasted jalapeno and serrano peppers plus garlic and vinegar and a single habanero, and the other is a mixture of onion, carrot, and several habaneros. The former is green, the latter is electric orange and could be aerosolized and used as a chemical weapon (capsaicin. It's not just for the Military anymore!)

Carrot Habanero Hot Sauce

* 1 large yellow onion, chopped
* 1 clove garlic, diced
* 1 Tbl cooking oil
* 1 1/4 cup shredded carrot
* 2 cups water
* 3-4 habanero peppers
* 2 Tbl lime juice
* 2 Tbl vinegar
* 1 tsp salt

In a large skillet, heat the oil and saute the onion and garlic until translucent. (Do not caramelize!) Add the carrot and water and bring to a boil. Reduce heat and simmer until the carrot is soft. Pour into a blender, add the peppers, lime juice, vinegar and salt, and puree until liquid. Eat, or use to defend yourself against attackers, your choice. Can be served hot or cold, and is probably best used sparingly.