2 cups shredded carrots
2 habañeros, 4 serranos or 8 jalapeños
2 cups of white vinegar
1 teaspoon salt
½ teaspoon ground cumin
1 teaspoon coriander seeds or ¼ teaspoon ground coriander
4 cloves garlic
Combine all of the ingredients in a saucepan. Bring to a boil and simmer, covered, over low heat for 5 minutes. Transfer the mixture to a blender and puree for 3 to 5 minutes until smooth. Cook’s note - the sauce should be somewhat thin like that of a hot sauce. If the sauce seems too thick, add more vinegar to achieve the desired consistency.
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