If you like hot sauce, you’ve got to try this fragrant super spicy Ghost Chile Carrot Hot Sauce. Sweet carrots help to tame the heat.
A few years ago, I made some ghost chili hot sauce that was incredibly good – extremely spicy hot and so fragrant. Ghost chiles (naga jolokia red variety) are known to be one of the hottest peppers in the world, and up until a few years ago, was considered the hottest pepper in the world, averaging 800,000 – 1 million Scoville heat units, and reaching as high as 1.5 million Scoville heat units. Compare that to the jalapeno pepper at 8,000 Scoville heat units and about 100,000 Scoville heat units for Thai chili peppers.
Just a few years ago, the Trinidad Moruga Scorpion topped the ghost chile as the hottest chile in the world, with a mean of more than 1.2 million Scoville heat units and individual plants with a heat of more than 2 million units. Then, enter the Carolina Reaper grown by Ed Currie of PuckerButt Pepper Co. in South Carolina, which averages 1,569,300 Scoville heat units. The hottest individual Carolina Reaper has come in at 2.2 million Scoville heat units. Seems like there’s a ongoing challenge to be the hottest chili pepper.
Several weeks ago at the farmer’s market, I noticed one of the vendors selling hot sauce made with carrots. They said they had a surplus of red jalapenos and carrots so the chef decided to make hot sauce. The carrots take some of the edge off the hot chili peppers and sweeten it up a bit.
It’s hard to get hold of these peppers, so when Frieda’s offered to send me some to try, I couldn’t resist. I decided to try adding some carrots to my hot sauce recipe, reducing the amount of tomatoes this time around, but keeping the red bell pepper.
For more homemade hot sauce recipes, check out these:
Today, I’m participating in Food Network’s Fall Fest event where carrots are being featured. Please be sure to check out what my fellow foodie friends made:
Feed Me Phoebe: Honey Roasted Carrots with Thyme
The Heritage Cook: Roasted Carrot and Sweet Potato Soup #FallFest
Elephants and the Coconut Trees: Carrot Cake with Coconut and Raisins
Weelicious: Spiced Carrot Cauliflower Soup
The Mom 100: Carrot Fries with Sriracha Sauce
Big Girls, Small Kitchen: Easy Slaw with Carrots & Red Peppers
Devour: Fall Fest: Carrot Recipes to Covet
In Jennie’s Kitchen: Carrot “Fettucine” with Lemon Thyme Butter Sauce
Napa Farmhouse 1885: Carrots & Avocado with Cumin
The Wimpy Vegetarian: Maple Candied Carrots with Currants
Swing Eats: Bourbon Maple Glazed & Braised Carrots
Dishing With Divya: Honey Glazed Baby Carrots
Daily*Dishin: Spicy Carrot Spread/Dip (Guten Free-Dairy Free)
FN Dish: 5 New Ways to Bake with Carrots
- 7 ghost chiles
- 1 red bell pepper, chopped, about 1 cup
- 2 carrots, peeled, chopped, about 1 cup
- 1 medium onion, chopped
- 6 cloves garlic, chopped
- 1½ cups tomato sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon organic sugar
- 1½ cups water
- Wearing gloves, remove stems and seeds from ghost chiles. Place all ingredients in a saucepan; add more water if needed to cover all the ingredients in the pan; bring to a boil, then reduce heat to low and cook, covered, until vegetables are soft, about 20 minutes. Let cool; place in a blender and puree until smooth. Store in a glass jar or plastic container.
More hot sauce recipes: