The recipe calls for unpeeled garlic cloves, an onion, apple cider vinegar, a medium carrot and of course the hot bastards.
The garlic are cooked in a pan until they get soft with brown spots.
One thing I don't need is habanero oil near my eyes. These glasses were designed for cutting onions and they'll do the trick.
Chop up 1/2 cup each of onion and carrot.
The recipe calls for 12 habaneros equaling 5 ounces. I had 15 of 'em but they only came to 3 ounces. Good enough.
Cook the carrots, onions and peppers in a pot along with the cider vinegar and a cup of water until the carrots are soft.
Throw it all in the blender plus the garlic (peel 'em first) along with 2 teaspoons of salt and 1/4 teaspoon of sugar.
Mmm. Orange slurry.
Poured most into a refurbished Frank's bottle and put the rest in a mason jar.
The hot sauce is kept in the fridge and it is yummy! Not overpoweringly hot (unless you really dump it on.) I put it on my eggs every morning. I mixed some into my tuna lunch for more awesomeness. I'm really pleased with how it came out.
More pepper madness around the corner if I can get around to it. I'd like to make habanero jelly and pickle some of the other varieties I've got growing.