Ingredients:

• 3/4 lb. Habanero
• 1/2 cup carrots, chopped
• 1/8 cup ginger, chopped
• 2 cups white vinegar
• 2 Tbsp salt

Directions (or at least what I did):

Stem the peppers, chop the ginger and the carrots. Everything in to the blender until liquid. Bring to a boil in a saute pan and then simmer for 10 minutes. Strain twice to remove everything pulpy.

The ingredients picture is way off on this one. I ended up not using the onion, adding in much more carrot and only using about a third of the pictured ginger.

So first off the heat with this is much more pronounced than everything I’ve done before. It’s similar to store-bought (well, Heatonist-ordered) sauces I’ve had in the 60-70k Scoville range, but who knows what it actually is. The carrots and ginger both come through the heat, which is nice. It’s definitely not as flavorful as the Mango Habanero from a few weeks back, but it’s also not just boring heat. We had this on a green onion rosti and eggs and it worked out quite well.

The next time I try something like this, I think I’ll go much harder on both carrots and ginger. Double both, maybe. For my taste, this has heat to spare but could do with a little more flavor.