Making Hot Sauce -- Help

Here is the hot sauce recipe that I use...It is from Rick Bayless and it is fabulous...

My husband has it with every meal...He says it not only tastes good, but he believes that it has medicinal qualities and has immensely helped his aches and pains...
Habanero Hot Sauce
Recipe from Season 5 of Mexico--One Plate at a Time

Makes about 2 cups
Ingredients

5 cloves garlic, unpeeled
½ cup peeled, roughly chopped carrot (you’ll need 1 medium carrot)
½ cup roughly chopped white onion (you’ll need about half of a small onion)
12 medium (about 5 ounces) orange habanero chiles, stemmed
1 cup apple cider vinegar
About 2 teaspoons salt
¼ teaspoon sugar
Directions

Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel
In a small saucepan, combine the carrot, onion and habanero chiles with the vinegar and 1 cup water. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes. Pour into a blender jar, add the roasted garlic, salt and sugar. Blend until smooth. Thin with a little additional water if you think your hot sauce is too thick. Taste and season with additional salt if you think necessary. Pour into jars or bottles and store in the refrigerator until you’re ready to add some dazzle to a dish.

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This is the latest recipe in Nancy's never ending quest to duplicate that wonderful Caribbean hot sauce that we love. Fresh, frozen, or pickled habaneros can all be used, but if using pickled chiles, there is no need to rinse them. Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavor. This version of the recipe is designed to be processed in a water bath.


Essential Habanero Hot Sauce

1½ cups chopped carrots

1 onion, chopped

1½ cups white vinegar

1/4 cup lime juice

3 cloves garlic, minced

2 teaspoons salt

10 to 12 habanero chiles, seeds and stems removed, chopped

Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft.

Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.

Pour in sterilized jars and process in a water bath as described above.

Yield: 2½ cups

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http://en.wikipedia.org/wiki/Kosher_salt said:

Kosher salt or Koshering salt is a term that describes one of the most commonly used varieties of edible salt in commercial kitchens today. Kosher salt has a much larger grain size than regular table salt, and a more open granular structure. Like common table salt, kosher salt consists of the chemical compound sodium chloride. Unlike common table salt, Kosher salt typically contains no additives (for example, iodine), although kosher salt produced by Morton contains sodium ferrocyanide as a free-flow agent. The term kosher salt is restricted to North America; in the UK it is called koshering salt,[1] and in other parts of the world, "(coarse) cooking salt". In North America, the British term koshering salt has been proposed as more accurate and is sometimes used in industry (e.g., The Salt Institute), but it is rarely used in everyday language.

Kosher salt gets its name not because it follows the guidelines for kosher foods as written in the Torah (nearly all salt is kosher, including ordinary table salt), but rather because of its use in making meats kosher, by helping to extract the blood from the meat. Because kosher salt grains are larger than regular table salt grains, when meats are coated in kosher salt the salt does not dissolve readily; the salt remains on the surface of the meat longer to draw fluids out of the meat.

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thehotpepper.com said:

That recipe is salty and vinegary.

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