Ingredients:

• 2 C. purple carrots, chopped
• 1/2 lb. Habanero peppers, stemmed
• 1/4 C. Ginger, chopped
• 1/4 C. Kosher salt
• 1 C. White vinegar

Directions (or at least what I did):

Toss everything in the blender until it’s the texture of salsa. Bring to a boil in a sauce pan, then simmer for 10 minutes. Back in the blender until it’s smooth. That’s it. Couldn’t be easier.

Less vinegar and more blender made all the difference in terms of texture on this one. The ratio of carrots and ginger to habanero — about inverted from last time — makes for a much more approachable sauce. The flavors of both the carrots and the ginger come through even more, and the color of the purple carrots really look great.

No pictures, but I tried tossing wings in this and what was left of the last two sauces (Habanero Ginger and Hab, Jalapeno and Garlic) and took ’em to a party. Both of the habanero-heavy sauces might have been too much for a potluck. Might save that sort of thing for a pepper-focused event.