Homemade Hot Sauce!

Lately, I’ve been obsessing over hot sauce: The hotter the better. (Let’s just say the ghost pepper is my new bff.) And while over the years I’ve made my own cheese, ketchup, dulce de leche, pickles, ice cream and dressings, I’ve never thought to make my own hot sauce. I suppose I felt it was too dangerous and difficult to master – best left to the domain of space age laboratories and food conglomerates.

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?

A special shout-out to my neighbour Victoria, who made it extra smooth by pouring it into her high performance Vitamix, which is basically the most awesome blender ever. (It even cleans itself.)

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.