Roasted Red Pepper Hot Sauce

A great way to preserve hot peppers and enjoy them little bit by little bit. 

olive oil
1 cup chopped carrots
1/2 cup chopped onions
2-3 cloves chopped garlic
6 whole chiles any kind, stems removed
1/2 cup white vinegar
1 tsp salt, or to taste

The types of chiles you use will affect the flavor and heat of the sauce. Choose any kind you like or use whatever you have. Roast the whole chiles, coated with olive oil, on a grill or under the broiler (or in a pan on the stovetop). Roast until the skins get browned and blackened in spots – gives good flavor.

Meanwhile, saute onions, carrots, garlic in a pan with a little olive oil until translucent. Once done, let the saute and the roasted peppers cool. Then put saute and peppers in a blender or food processor, and blend until smooth, adding vinegar until you get to the right consistentcy for you. Add salt to taste.

Pour finished sauce into a clean jar. Keep in the refrigerator for up to 6 months.

Makes about 4 cups.