Well, today I decided, screw that, and found a recipe that looked too good to be true in that it was simple, sourced from one of my favourite NYC restaurants, Blue Ribbon, and best of all I already had all of the ingredients on hand (though I swapped out the suggested habanero chilies with serranos.) Guess what? Amazing! And who knew the secret ingredient to homemade hot sauce was carrot?
Make a batch of this today: You’re going to put this shit on everything. (Sorry, I couldn't resist.)Homemade Hot Sauce
1 very large carrot, peeled and roughly chopped
1 ½ cups white vinegar
3 serrano chilies, trimmed, seeded and sliced
1 tbsp sea salt
pinch of sugar
Method: To a medium pot add sliced carrot and cover with water. Simmer until tender but not overcooked, about 12-14 minutes. Drain well.
In a small non-reactive pot combine vinegar, chilies, salt and sugar. Bring to a boil then shut off heat and let the mixture cool. Purée in a blender with carrot until silky smooth. Eat straight away, or pour into an airtight, sterile jar or bottle and refrigerate.