Moonshine Mojo – Garlic Hot Sauce

• 5 bulbs garlic
• 4 -5 habanero peppers, stems removed
• 10 -12 jalapeno peppers, stems removed
• 1 cup pureed baby carrots
• 1/2 cup corn whiskey (moonshine)
• white vinegar
• olive oil

1. To roast the garlic: drizzle each bulb with olive oil, wrapping in aluminum foil. Roast in oven at 350 degrees for 45-50 minutes.
2. Let garlic cool enough to handle. Breaking the bulbs apart, squeeze the individual cloves into a small food processor, pour in moonshine and blend together. When mixed, scrape contents into a large bowl.
3. If desired, remove seeds from peppers. I leave the seeds, tossing the entire pepper into the processor ~ minus the stem of course.
4. Puree 4-5 habanero peppers, add to garlic mixture.
5. Puree 10-12 jalapeno peppers, add to garlic mixture.
6. Puree baby carrots, making 1 cup of carrot puree, add to garlic mixture.
7. Thoroughly mix together.
8. Depending on your desired consistency of the hot sauce, spoon into 1 or 2 clean and sterilized mason jars. Cover just over the top of the carrot-garlic-pepper mixture with white vinegar.
9. The hot sauce will have a sharp bite at first, let sit in refrigerator for a week for the flavors to blend and mellow.

garlic, peppers, peppers, carrots, corn whiskey, white vinegar, olive oil

Taken from www.food.com/recipe/moonshine-mojo-garlic-hot-sauce-356812 (may not work)