Recipe: Chef Stuart’s Double Heat Habanero & Serrano Hot Sauce
- ½ c Serrano
- ½ c habanero
- 1 c White Vinegar
- ¼ c chopped carrot
- ¼ c chopped onion
- ¼ c brown sugar
- 1 T Salt
Heat vinegar until simmering.
Add serrano, habanero, carrot, onion, sugar, and salt and let simmer for 10 minutes.
After mixture is done simmering put into a 16 ounce jar and let cool of. Once jar has cooled off put cap on and let sit in fridge overnight.
Blend mixture until smooth sauce forms.
Optional: add a pinch of xanthan gum to help emulsify and thicken the sauce