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Jalepeno and Serrano Hot Sauce #1

  • 1 head garlic, cloves seperated, unpeeled
  • 1 medium white onion
  • 1 medium carrot
  • 12 ripe red jalepeno chilies
  • 12 ripe red serrano chilies
  • 1 habanero chili
  • 2 dried anaheim chilies
  • 2 red gypsy peppers
  • 2 cups apple cider vinegar
  • 1 thumb of fresh oregan
  • 2 t turbinado sugar
  • 1 t sea salt

Toast the garlic in a skillet while it’s still in its paper skin until dark brown spots form and the cloves are soft. Meanwhile, stem the chillies and rough chop them and all of the other ingredients and put in a sauce pan. Cook for 15-20 minutes until the carrots are tender. Blend, adjust seasoning and liquid as needed to obtain the desired consistency. Ladle into small clean, sterilized, jars (I’ve found 4 oz canning jars) or other suitable containers and process for 15-20 minutes.

The 15-20 minute processing time is probably considerably more than is needed but the extra time probably isn’t going to hurt anything. I added the gypsy and Anaheim peepers because they wanted to be used but they could certainly be left out. Store in a cool dark place for several months to allow all of the flavors to mingle. Enjoy!

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