SAUCE HOT RECIPES

Steps:

• Cut habanero and serrano peppers in half; discard stems and seeds. In a bowl, combine arbol chiles and enough boiling water to cover. Let stand, covered, 10 minutes; drain., Meanwhile, in a well-ventilated area, fill a 6-qt. stockpot three-quarters with water; bring to a boil. Add carrots, onion and garlic. Return to a boil; cook until soft, 20-22 minutes. Remove with a slotted spoon to a bowl. Add peppers to stockpot; return to a boil. Boil 1 minute; drain. Place water, vinegar, lime juice, salt and pepper in a blender. Add vegetables; cover and process until smooth. Return to stockpot; bring to a boil., Carefully ladle mixture into 5 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• Pulse chiles, garlic, onions and kosher salt in a food processor until you have a rough puree. Transfer to a 1-quart glass gar, loosely cover and let stand at room temperature overnight.  Add vinegar, stir and loosely cover. Let stand at room temperature for 1 to 7 days. The longer you let it stand, the more the flavor develops.  Pour mixture into a food processor or blender and puree until smooth. Store in the refrigerator up to 4 months.  Note: Hot sauce may separate. This is normal; shake before use.