• 1serving
  • 35minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 2 medium carrots (about 6 ounces), cut into 1/2-inch rounds

  2. 16 serrano peppers (about 4 ounces), stems removed

  3. 1/2 cup freshly squeezed lime juice (from about 5 to 6 limes)

  4. 3 tablespoons water

  5. 1/2 teaspoon onion powder

  6. 1/2 teaspoon fine salt

  7. 1/4 teaspoon granulated sugar

Instructions Jump to Ingredients ↑

  1. Bring a medium saucepan of water to a boil over medium-high heat. Add the carrots and boil until easily pierced with a fork, about 12 minutes. Drain in a colander and set aside to cool slightly.

  2. Place the carrots and remaining ingredients in a food processor or blender and process until smooth, about 2 minutes. Transfer to a glass container, cover, and refrigerate for 2 days to allow the flavors to meld.

  3. Thoroughly clean and dry 2 (6-ounce) glass bottles. Transfer the hot sauce through a funnel into the bottles and seal. Store in the refrigerator for up to 1 month.

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