Hot Sauce

Ingredients

• 1 1/2 cups carrots chopped 

• 1 onion, chopped

• 1 1/2 cups white vinegar

• 1/4 cup lime juice

• 3 garlic cloves, minced

• 2 teaspoons salt

• 10 to 12  hot peppers stemmed and chopped

Instructions

Preparation:

1. Prepare 2* half pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till it's time for processing.  Make sure to fill your water bath canner and get the water to a simmer. Prep the carrots and onions. Chop the habaneros.

2. Warning: When handling the habaneros, please wear gloves.

Cooking:

1. In a large stainless steel pot add all the ingredients except the peppers. Heat to a full boil, then simmer for 15 minutes, stirring frequently.

2. Add habaneros and cook an additional 5 minutes, continuing to stir. Using a food processor, standard or immersion blender, puree the mixture and then fill the jars. (If you use an immersion blender do not put your face directly over the pot in case it splatters.)

Filling the jars: 

1. On a dishtowel place your hot jars and use your funnel in each jar using a ladle then fill the jars leaving 1/2” head space.

2. Take a clean paper towel wet it with warm water and wipe the rims of the jars removing any liquid jelly particles that would interfere with a good seal.

3. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each jar and turn to seal just"finger tight".

Processing:

1. Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.

2. Cover the pot, turn up the heat under the canner, and wait for the water to start boiling. Once the water has come to a boil start your timer for 30 minutes.

3. When complete turn off the heat and remove the cover and let the jars sit for another few minutes.

4. Remove the jars and place them back on the dishtowel in a place where they will sit overnight to cool. Do not touch or move them till the following day.

Sealing:

1. Sometime in the next hour, your jars will make a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing.  Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.