Habanero Orange Stomach Punch Recipe

• 1/2 cup medium-dice carrots
• 7 habanero peppers, seeds and stems removed
• 4 medium garlic cloves, peeled
• 3/4 cup freshly squeezed orange juice (from about 4 medium oranges)
• 1/2 cup freshly squeezed lime juice (from about 4 medium limes)
• 1 teaspoon kosher salt

1. Bring a medium saucepan of water to a boil over high heat.
2. Add the carrots, habaneros, and garlic and cook until the carrots are fork-tender, about 10 minutes.
3. Drain and transfer to a blender.
4. Add the orange juice, lime juice, and salt and blend until smooth, about 30 seconds to 1 minute.
5. Transfer the hot sauce to a container with a tightfitting lid and refrigerate for at least 24 hours before serving.
6. Store in the refrigerator for up to 2 weeks.

carrots, peppers, garlic, freshly squeezed orange juice, freshly squeezed lime juice, kosher salt

Taken from www.chowhound.com/recipes/habanero-orange-stomach-punch-30791 (may not work)