Why carrots in hot sauce

These are usually in the form of fresh carrots and are included in the processing of the sauce, whether it is cooking, roasting, or fermenting. There are many ways that carrots can be processed that can enhance their flavor or improve the consistency of a hot sauce.

Carrots can balance the acidity of a hot sauce, add a distinct orange color, and can complement other ingredients within a hot sauce. Blended carrots create a thick base for a hot sauce recipe that can help control the spiciness. Many hot sauce recipes use carrots as one of the main ingredients after hot peppers or liquids like vinegar, lemon juice, or water. This is often combined with sweet fruits or sugars and many varieties of hot peppers, although habanero are commonly used.

Few ingredients can add the thick consistency and solid base without completely overtaking the flavor.

Carrots can make a great base to a hot sauce recipe with the ability to add other flavor profiles. They can be processed until they become sauce form without taking over the flavoring of hot peppers, salts, sugars, or other spices.

The final texture after blending carrots is a thick base that accepts the strong seasoning of other ingredients commonly used in hot sauce. Often the flavor of carrots will be masked by other flavors. It is the consistency they provide and brilliant color that makes them a popular and common ingredient in many hot sauce recipes. Carrots can become a sauce before any other ingredients are added.

Cooked by some method, carrots become very soft and can be blended quite easily without becoming chunky, unless that is the type of sauce you want to make.

Carrots can be blended fresh they will require a longer process and a higher wattage blender. Carrots are an alkaline-based food so they can balance the acidity of a hot sauce if there are very acidic ingredients used like vinegar. You are commenting using your WordPress. You are commenting using your Google account.

You are commenting using your Twitter account. You are commenting using your Facebook account. Notify me of new comments via email. Notify me of new posts via email. Makes about 3 cups. Share this: Twitter Facebook. Like this: Like Loading Better Ketchup: Tomato-Pepper Sauce. I disagree about overly hot comments.

Awesome sauce. I did not add any water until I pureed it. A keeper recipe from Chef Bayliss! Thx Chef! Perfect balance of flavors. Curious to see what happens to the consistency and flavor after a few days in the frig. Just made this to use some of my beautiful habaneros. Fabulous flavor!

Came out a perfect consistency. Going to try it to flavor a Bloody Mary in place of Tabasco. N ext batch is going in the freezer! Lots of habaneros! Thanks Rick Bayless! I like to blend all the ingredients first then cook it.

No sugar in my hot sauces. The hotter the better! No carrots but onion works well. Last batch, I used Scotch bonnets and Manzano chiles. Made my friends cry, though happily! Burn, baby, burn! Nice base recipe. This leaves room for influence and creativity.

Use fruit such as mango, pineapple or papaya as sugar. Agave or honey can also be used to add more character than refined sugar alone. I recommend keeping a thicker consistency and using fesh lime juice and additional water if you need to thin your sauce while blending.

Focus on balancing your sauce with acid and sugar. Add herbs and spices to your dish, not the sauce itself. Great base recipe. I threw in some modifications and exchanged water for a good IPA, the floral fruitiness is complementary and the malt adds a little more sweetness. Juice of a whole grapefruit and doubled the onion and carrot with same amount of habs.

Love this recipe. I just found new unused hot-sauce bottles on Amazon and bought 2 dozen. No more buying Tapatio and pouring it out, to get bottles. Made many batches of this at the end of summer with habaneros from my garden. It is my favorite hot sauce — as others have said, the carrots and roasted garlic are perfect companions to the peppers.

I preferred it to another batch I made that followed the recipe with no alterations. I was wondering about the garlic. Wondering if you have any ideas how I could make this work for me? Well then roasting the garlic is your new answer!!! Roasting garlic removes the pungent — sometimes bitter flavor and brings out the sweetness.

Roast the garlic slow and low for a delicious flavor that will not be overpowering. Habeneros grow easily in Florida so I always seem to have many more than needed. Have made this recipe several times. My tastes prefer hotter foods but could tellI this would be way too hot for me, so increased the amount of carrots and only use smallish peppers.

Sauce is still very hot hotter than Siracha but tolerable in small teaspoon quantities. The heat is pretty good though. I would maybe try this again but reduce the vinegar and use raw garlic. When you go to the store and buy 2 pounds of habaneros you get a lot of strange looks at the cash. I tried this with homegrown habaneros, mine grew bright red and are quite hot! Also used agave nectar instead of sugar. The sauce is thicker, very spicy with a sweet citrus taste up front followed by a mild burn.

I like spice more than most, but my version is plenty hot enough for me! Made this with about 30 habs. It made about 1. I think maybe a bit of orange peel in there would be good. Once it rests a day the flavors will come out. I halved this recipe, and I just love it. I put about a teaspoon on a taco, and it had just the right heat. I should note though, that to get it to pour, I added another third cup of water to the blender. Also, I left out the sugar. The carrot provided all the sweetness it needed.

I have made this sauce several times over the last couple years. My best results come when I follow the recipe closely.

I have and use sauce that has been refrigerated for over 1 year. Into the container went the stick blender again, and 60 seconds later I had a new hot sauce. Would it be any good? I dipped in a spoon, scooped out a small blob of black-flecked green, and brought the bite to my mouth—it exploded on contact!

In an instant, every part of my mouth was aflame, yet suffused with that sweet-tart intensity of grapefruit. And although the heat lingered as I hoped it would, it also leveled off, revealing the smokiness that came from roasting the serranos. This, by some wonderful magic, was an excellent concoction. After an hour's simmer, it had reduced enough to take it off the heat. And while I knew I could taste it straight, it didn't seem right.

But this was meant to be enjoyed with food. So I got to work again, poaching a whole chicken in a small pot with ginger, scallions, and garlic, removing the chicken after 20 minutes to an ice bath, and cooking rice in the new chicken stock.

This you may recognize as a version of Hainanese chicken rice, the Singaporean classic that is meant to accompanied by a hot sauce made from red chiles, vinegar, and garlic—precisely what I'd made.

And, yeah, as an accompaniment to food, it was good! It hit me and my wife with a vinegary punch, but didn't outstay its welcome. You could eat it with every bite and not blow out your taste buds. You like what you like, and use it wherever seems right. Who am I to tell you how to make it, except to keep in mind Ballan's quadruplets—chiles, acid, aromatics, salt? I will, however, tell you that you should definitely make hot sauce at home.