The Red Howler Hot Sauce Recipe

• 1/2 cup medium-dice carrots
• 4 ounces roasted red peppers (from about 1 large bell pepper)
• 6 tablespoons freshly squeezed lemon juice (from about 3 medium lemons)
• 6 tablespoons red wine vinegar
• 2 teaspoons smoked paprika
• 1 teaspoon hot paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon granulated sugar

1. Bring a small saucepan of water to a boil over high heat.
2. Add the carrots and cook until fork-tender, about 8 minutes.
3. Drain and transfer to a blender.
4. Add the remaining ingredients and blend for 30 seconds.
5. Stop and scrape down the sides of the pitcher with a rubber spatula, then continue to blend until very smooth, about 30 seconds more.
6. Transfer the hot sauce to a container with a tightfitting lid and refrigerate for at least 24 hours before serving.
7. Store in the refrigerator for up to 2 weeks.

carrots, red peppers, freshly squeezed lemon juice, red wine vinegar, paprika, hot paprika, cayenne pepper, kosher salt, sugar

Taken from www.chowhound.com/recipes/the-red-howler-hot-sauce-30790 (may not work)