Simple Hot Sauce
Why This Recipe Works
We liked the clean flavor of habanero chiles, but we found that it was best to temper their intense heat with milder (but still plenty spicy) jalapeños. Brown sugar, shallot, and garlic also balanced the heat and added depth while white vinegar lent a clean, sharp brightness. We started by broiling the aromatics and the peppers since we didn’t like the flavor of an uncooked sauce. Our sauce was a little thin once blended, so we turned to a unique ingredient for the fix: a carrot. Some commercial hot sauces include carrots, and we found that just one gave our sauce the right body, as well as a nice touch of sweetness.