CHUY'S ISLAND HOT SAUCE

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CHUY'S ISLAND HOT SAUCE image

Categories     Pepper     No-Cook     Sauce     Quick & Easy

Number Of Ingredients 9

1/2 cup Distilled White Vinegar
10 ounces Chopped carrots (1 bag)
1 Large Onion
1 quart Red Scotch Bonnet Peppers, stemmed, seeded & chopped (12 - 15 peppers / 1 Quart Bag)
1 Tomato (Chopped)
1 tablespoon Tablespoon of Salt
1/2 tablespoon Pepper
2 1/2 tablespoons Garlic Powder
3 tablespoons Lime Juice

Steps:

  • Combine Scotch Bonnet Peppers, Carrots, and Onion in a large saucepan
  • Bring to boil for 5 minutes
  • Cool
  • Add to blender with Tomato, Salt, Pepper, Garlic Powder, Lime Juice, and White Vinegar
  • Purée in blender
  • Let mixture cool, then pour into freshly sterilized bottles, and top with sterilized lids

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