Adventures in Hot Sauce

When I was young someone told me that my taste buds will change every seven years. I don't know if there is any validity to that statement nor do I remember who it was that said it. I do know that for some odd reason I have randomly starting liking hot sauce this year. I just started liking it for no reason, to the point that I am putting copious amounts of it on everything. My new found affinity for hot sauce has led me to experiment in the kitchen and create my own blend of the spicy condiment.

I submit the ingredients I used to make my hot sauce, the steps as to how I cooked my sauce, and photographs of the whole adventure. In the end this sauce was scorching hot, which was expected considering I chose to use the second hottest peppers that are edible, habaneros.

Ingredients:
The hot sauce I was making was dependent on how many peppers I used in my ingredients as well as the type of pepper I chose. According to a recipe I found online, a liberal amount of peppers ranging from about a half a pound to two pounds could be used, the more peppers used the hotter the sauce. I used about a pound of ripe orange habaneros. Other then that I used; 2 cloves of garlic, half of an onion, 16oz of tomato sauce, 1 tablespoon of vinegar, three quarters of a cup of lime juice, some shredded and chopped carrots, and some salt.

Steps:
1.) Dice onion, mince garlic gloves, chop up shredded carrots, and chop up peppers. A slap-chop is recommended for this step, my arms were pretty tired after all of this. An added precaution about chopping hot peppers; if you have to do it the old fashion way like I did, wear latex gloves to protect your hands. The spicy oils in the peppers will stay in your hands for a couple days, and if you wipe your mouth or eyes with them you will be in a world of pain.
2.) Saute the onions, garlic, and carrots on the stove (medium to high heat.)
3.) Puree the veggies from the stove with the peppers and tomato sauce in a blender or food processor.
4.) Pour the contents of the blender into a deep sauce pan (I used a stir fry wok) and cook on the stove, on low to medium heat. Stir frequently.
5.) Add Vinegar, lime juice, and salt (if desired.) Keep stiring, bring to boil.
6.) Jar or bottle sauce for use!
Photos: