Recipe: Chef Stuart’s Double Heat Habanero & Serrano Hot Sauce

• ½ c Serrano
• ½ c habanero 
• 1 c White Vinegar 
• ¼ c chopped carrot 
• ¼ c chopped onion
• ¼ c brown sugar 
• 1 T Salt

Heat vinegar until simmering.

Add serrano, habanero, carrot, onion, sugar, and salt and let simmer for 10 minutes.

After mixture is done simmering put into a 16 ounce jar and let cool of. Once jar has cooled off put cap on and let sit in fridge overnight.

Blend mixture until smooth sauce forms.

Optional: add a pinch of xanthan gum to help emulsify and thicken the sauce