If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H. Talk about AWESOME food. I chowed those tacos down in no time, though the whole time I kept thinking that just a touch of an Asian-style hot sauce might bring JUST the right amount of kick to it. The tacos already had the Szechuan sauce, which I do love, though I found myself wanting just a dash. You ever feel that way, hot sauce lovers? I’m sure you do. The thing is, the tacos were truly outstanding on their own and realistically didn’t NEED hot sauce on them, but dang it, I wanted hot sauce! So now I have some. Behold! Spicy Chili-Carrot Hot Sauce. This is what I needed. #YUM. Notice the vibrancy of the hot sauce color. It’s gorgeous, if you ask me. Perfect for Szechuan Salmon Tacos, but really, it’s ideal to drizzle over any of your favorite Chinese or Thai dishes. I’m sure you can find numerous applications. This hot sauce can easily hold up to the addition. And talk about heat - the resulting hot sauce isn’t overly spicy. You can very easily up the heat level by including more serrano or cayenne, or even incorporating something hotter, like a habanero or even a ghost pepper. If you strain the hot sauce, as the recipe indicates, try dehydrating those solids for a bit of homemade seasoning powder. There is plenty of life left in that pulp! See How to Make Seasonings from Strained Hot Sauce Pulp. Let me know how it turns out for you! Happy hot sauce making! – Mike H. Check out my other Hot Sauce Recipes, too.
Olive Oil. For cooking. Carrots. Use larger carrots. Vegetables. Onions, garlic, tomato, and ginger. Chilies. I’m using serranos and cayenne peppers, though you can use others.. Dried Herbs. Rosemary and basil.. White Wine Vinegar. Salt and Black Pepper. Water. For thinning.
How long will this sauce keep?
It should keep a few months easily in the fridge, or even longer. It’s all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you’re concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.
What should I do with hot sauce?
Aside from drizzling it over anything you please, here’s a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. I hope you find it helpful!
