Triple Pepper Hot Sauce
Found on Canning Only Recipes - Found on betterhomesandgardens
Makes 4 quarter pints
2 cups white vinegar
1-1/2 cups finely chopped carrots (3 medium)
1 cup finely chopped white onion (1 large)
1/4 cup lime juice
3 cloves garlic, minced
1 teaspoon salt
1/2 cup finely chopped red sweet pepper (1 small)
3 fresh habanero chile peppers,* seeded and finely chopped
**3 fresh Fresno chile peppers, seeded and finely chopped
** 3 fresh Thai chile peppers, seeded and finely chopped**
In a large stainless-steel, enamel, or nonstick heavy saucepan combine vinegar, carrots, onion, lime juice, garlic, and salt. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until carrots and onion are soft. Remove from heat; cool to room temperature. Transfer carrot mixture to a blender or food processor.
Add sweet pepper, habenero peppers, Fresno peppers, and Thai peppers. Cover and blend or process until smooth. Strain through a fine-mesh sieve; discard solids. Return strained mixture to saucepan. Bring to boiling over medium-high heat; reduce heat. Simmer, uncovered, for 10 minutes. Ladle hot pepper sauce into hot sterilized 4-ounce canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 5 minutes,
*Tip: Using three habanero peppers will result in a medium-spice sauce, similar to a spicy buffalo sauce. Using six habanero peppers will result in a much spicier sauce.
**Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.