Ghost Pepper Hot Sauce

Ghost Pepper Hot Sauce
3-4 teaspoon Ghost Pepper Pepper Puree (adjust to your heat level)
1 medium onion, chopped
3-4 cloves garlic, minced
1 large carrot, chopped
1 cup white vinegar
1/2 cup water
1 lime, juiced
1 teaspoon salt
1/2 teaspoon black pepper

Prepare Ingredients: Chop the onion, garlic, and carrot.

Cook Vegetables: In a saucepan, combine the ghost pepper puree, onion, garlic, and carrot. Add the water and bring the mixture to a simmer over medium heat. Cook until the vegetables are soft, about 10-15 minutes.

Add Vinegar: Pour in the white vinegar and continue to simmer for another 5 minutes.

Cool: Remove the saucepan from heat and allow the mixture to cool to room temperature.

Blend: Transfer the cooled mixture to a blender. Add the lime juice, salt, and black pepper. Blend until smooth.

Strain: For a smoother sauce, you can strain the mixture through a fine-mesh sieve to remove any remaining solids.

Taste and Adjust: Give the sauce a taste test and adjust the seasoning as needed. If it's too thick, you can add a little more vinegar or water to reach your desired consistency.

Bottle: Pour the finished hot sauce into sterilized glass bottles or jars and seal tightly.

Store: Store the hot sauce in the refrigerator. It's best to let it sit for a day or two before using to allow the flavors to meld.

Use: Use the hot sauce sparingly; it's extremely spicy!

Enjoy your Ghost Pepper Hot Sauce!