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Carrot Hot Sauce

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Carrot Hot Sauce

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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