Hot sauce and I have a running love affair. I am dreaming of all sorts of sauce this summer.
No joke, this recipe hit me in my sleep. I was taking a nap and then bam, I have to go make hot sauce.
I used a bag of pre-shredded carrots, because I had them. I don’t normally buy my carrots pre-sliced or pre-shredded but Tops had them marked down to move them and they were cheaper that way.
You don’t have to throw the mash out. You can stir in a little extra vinegar until it’s as thin as you would like and serve it as a really chunky sauce.
Make sure you wear gloves for the entire process.
Golden Hot Sauce
3 cups apple cider vinegar
1 tablespoon salt
10 oz shredded or chopped carrots
6 (or more) superhot peppers
1/2 tablespoon pickling spice
1/2 tablespoon ground tumeric
1/2 tablespoon ground mustard
Bring all to a boil, boil until everything is very soft.
Allow to cool to room temperature. Blend until smooth.
Using a fine mesh sieve or a strainer lined with paper, drain off the fluid. Discard or dehydrate solids; refrigerate the sauce.