:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/0KisEv6RPgqpdZvGvi5l/9bd6e7386f3f0fb18b23aac7888603.jpg "Take No Prisoners Hot Sauce")
Take No Prisoners Hot Sauce
When it comes to hot sauce, our photographer, Chris Rochelle, likes it fiery. For the faint of heart, we suggest using his sauce as a light seasoning in things like tacos, eggs, hummus, curry, or our Turkey Chili recipe.
Ingredients
- 2 medium carrots cut into 1 inch rounds
- 16 serrano peppers stems removed
- 1⁄2 Cup freshly squeezed Lime juice
- 3 tablespoon water
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon crystal sugar
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Directions
Bring a medium saucepan of water to a boil over medium-high heat. Add the carrots and boil until easily pierced with a fork, about 2 minutes. Drain in a colander and set aside to cool slightly.
Place the carrots and remaining ingredients in a food processor or blender and process until smooth, about minutes. Transfer to a glass container, cover, and refrigerate for days to allow the flavors to meld.
Thoroughly clean and dry 2 (6-ounce) glass bottles. Transfer the hot sauce through a funnel into the bottles and seal. Store in the refrigerator for up to 1 month.
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TASTElistTake No Prisoners Hot Sauce
When it comes to hot sauce, our photographer, Chris Rochelle, likes it fiery. For the faint of heart, we suggest using his sauce as a light seasoning in things like tacos, eggs, hummus, curry, or our Turkey Chili recipe.
Bring a medium saucepan of water to a boil over medium-high heat. Add the carrots and boil until easily pierced with a fork, about 2 minutes. Drain in a colander and set aside to cool slightly.
Place the carrots and remaining ingredients in a food processor or blender and process until smooth, about minutes. Transfer to a glass container, cover, and refrigerate for days to allow the flavors to meld.
Thoroughly clean and dry 2 (6-ounce) glass bottles. Transfer the hot sauce through a funnel into the bottles and seal. Store in the refrigerator for up to 1 month.
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