William’s Habanero Hot Sauce
The capsaicin in the veins and seeds of hot peppers is strong enough to burn your skin. To protect your hands, wear rubber gloves when working with hot peppers and make sure not to touch your eyes.

Yield: 2 cups


  • 5 garlic cloves, unpeeled
  • 1/2 cup peeled, chopped carrot (about 1 medium carrot)
  • 5 scallions, trimmed and sliced
  • 12 medium (about 5 ounces) orange habanero chilies, stemmed
  • 1 red chili pepper*
  • 1 cup apple cider vinegar
  • 1 cup water
  • 2 teaspoons salt
  • 1/4 teaspoon sugar


  1. Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel.
  2. In a small saucepan, combine the carrot, scallions, habanero chilies, and red chili pepper with the vinegar and 1 cup water. Partially cover and simmer over medium-low heat until the carrots are tender, about 10 minutes. Pour into a blender, and then add the roasted garlic, salt, and sugar. Blend until smooth. You may thin with a little additional water if you think your hot sauce is too thick. Taste the sauce and season it with additional salt if you think necessary.
  3. Pour the hot sauce into jars or bottles and store in the refrigerator. The sauce will keep for many months.


  • *The red chili pepper creates an especially pretty color. In a pinch, however, it may be omitted.

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