Updated Nov 24, 2014Chatelaine
- Combine vinegar with 1 tbsp water, salt and sugar in a wide, shallow saucepan. Set over high. When it comes to a boil, add chilies and carrots. Reduce heat to medium and gently boil, partially covered, until carrot is tender, 4 min. Remove from heat.
- Pour carrot mixture into a blender. Cover lid with a kitchen towel and purée for at least 2 min. Scrape hot sauce into a jar. Let cool, then cover with lid and refrigerate up to 1 month. Shake before serving.
Switch it Up!
Three variations to suit every taste
Jalapeno hot sauce
Instead of serrano chilies, use seeded jalapeno peppers. Continue with recipe.
Cilantro hot sauce
Add 1/2 cup chopped cilantro stems during the last 2 min of boiling. Continue with recipe.
Pineapple hot sauce
Reduce vinegar to 1/2 cup. Instead of serrano chilies, use 2 seeded Thai bird’s-eye chilies. Instead of carrots, use 1 cup chopped pineapple. Continue with recipe.
Four Ways to Use it!
Hot ‘n’ Sour Soup
Combine 3 cups low-sodium chicken broth with a 170-g package sliced shiitake mushrooms and 1/4 cup drained canned sliced bamboo shoots in a saucepan; set over high. Add 1 thinly sliced chicken breast. Whisk 1/3 cup Serrano-Chili Sauce or Cilantro Hot Sauce with 4 tsp cornstarch. Add to soup. Cook until slightly thickened, 2 min. Stir in 1 sliced green onion. Garnish with basil (optional).
Jalapeno Cheese Dip
Stir 1/2 cup mayonnaise with 1/4 cup Jalapeno Hot Sauce and 1 cup grated parmesan in a microwave-safe bowl. Heat in microwave for 30 sec. Stir and serve warm.
Spicy Pineapple ‘Plum’ Sauce
Stir 1/2 cup Pineapple Hot Sauce with 2 tbsp honey. Serve with wings or chicken fingers. Mexican Potato Salad Combine 500 g cooked, diced potatoes with 1 chopped tomato, 1/2 cup sliced pitted black olives, 1/2 cup Cilantro Hot Sauce and 1/4 tsp salt in a large bowl. Season with pepper. Serve warm or cold.