THESE ARE TWO OF MY FAVORITE
HOME-MADE HOT SAUCES. I LOVE THESE ON
JUST ABOUT ANYTHING!

MY BASIC HOT SAUCE 3 Cups Distilled White Vinegar 2 lbs. Cayenne or Jalapeno Peppers 2 Teaspoons Salt Simmer Vinegar, Salt, and Peppers for at least 5 minutes. Pour mixture into a food processor or blender and puree until smooth. Transfer into glass bottles and place in a dark cabinet. Let age at least 3 months. Strain when ready to use.

XXX HABANERO HOT PEPPER SAUCE 3 Large Roma Tomatoes 8 Medium Habanero Peppers (stemmed & seeded) 1 Cup Baby Carrots (finely chopped) 1 Medium Onion (finely chopped) 2 Garlic Cloves (minced) 1 Tbsp. Olive Oil 1/2 Cup Distilled White Vinegar Juice of 1 Lime Saute Onion and Garlic in the Olive Oil. Stir in the Baby Carrots along with a small amount of water. Bring to a boil, reduce to a simmer and cook until Carrots are soft. Place the Habanero Peppers, Vinegar, and Lime Juice in a food processor blender and puree until smooth. Return to the stove and simmer another 5-10 minutes. Strain the mixture into an empty 'hot sauce' bottle. You can taake the strained ingredients and place in a jar and put in the refrigerator. It will be somewhat like Horseradish, but with the Habanero touch. This is an EXTREMELY HOT SAUCE and should be used with caution.

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