"I began preserving and canning items from my garden a couple of years ago. This recipe features my homegrown hot peppers, onions, garlic and carrots (yep, carrots). I get constant requests for my hot sauce. —Carolyn Wheel, Fairfax, Vermont..."
INGREDIENTS
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20 habanero peppers (4-1/2 ounces)
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5 serrano peppers (2-1/2 ounces)
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15 dried arbol chiles
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2 large carrots (5-1/2 ounces), peeled, halved lengthwise and quartered
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1 large sweet onion (15 ounces), cut into eight wedges
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8 garlic cloves, halved
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1 cup water
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3/4 cup white vinegar (minimum 5% acetic acid)
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1/2 cup fresh lime juice
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3 teaspoons salt
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1 teaspoon coarsely ground pepper