:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/PbiLVpHUA6TEZR2mOys2/98507fad5c3062347ba57994f17782.jpg "Cherry Bomb Hot Sauce")
Cherry Bomb Hot Sauce
Add sweet cherry heat to your favorite recipes with this easy hot sauce. Just blend boiled carrots, roasted red peppers, and habanero chiles with cherry juice, vinegar, ginger, and a touch of sugar and salt. This sweet and spicy sauce is an awesome complement to pork dishes like cochinita pibil or Cuban-style rotisserie pork loin. Game plan: Habaneros are particularly spicy chile peppers, so we suggest wearing a pair of latex gloves when removing the seeds.
Ingredients
- 1⁄3 Cup medium dice carrots
- 4 ounce roasted red peppers
- 2 habanero peppers stemmed and seeds removed
- 3⁄4 Cup cherry juice
- 2 tablespoon red wine vinegar
- 1 tablespoon peeled and finely chopped fresh ginger
- 1 teaspoon crystal sugar
- 1⁄2 teaspoon Kosher salt
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Directions
Bring a small saucepan of water to a boil over high heat. Add the carrots and cook until fork-tender, about 8 minutes. Drain and transfer to a blender.
Add the remaining ingredients and blend until smooth, about 30 seconds to 1 minute.
Transfer the hot sauce to a container with a tightfitting lid and refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 2 weeks.
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TASTElistCherry Bomb Hot Sauce
Add sweet cherry heat to your favorite recipes with this easy hot sauce. Just blend boiled carrots, roasted red peppers, and habanero chiles with cherry juice, vinegar, ginger, and a touch of sugar and salt. This sweet and spicy sauce is an awesome complement to pork dishes like cochinita pibil or Cuban-style rotisserie pork loin. Game plan: Habaneros are particularly spicy chile peppers, so we suggest wearing a pair of latex gloves when removing the seeds.
Bring a small saucepan of water to a boil over high heat. Add the carrots and cook until fork-tender, about 8 minutes. Drain and transfer to a blender.
Add the remaining ingredients and blend until smooth, about 30 seconds to 1 minute.
Transfer the hot sauce to a container with a tightfitting lid and refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 2 weeks.
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