Cherry Bomb Hot Sauce Recipe

• 1/3 cup medium-dice carrots
• 4 ounces roasted red peppers (from about 1 large bell pepper)
• 2 habanero peppers, stemmed and seeds removed
• 3/4 cup cherry juice (no sugar added)
• 2 tablespoons red wine vinegar
• 1 tablespoon peeled and finely chopped fresh ginger (from about 1 1-inch piece)
• 1 teaspoon granulated sugar
• 1/2 teaspoon kosher salt

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 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, red peppers, peppers, cherry juice, red wine vinegar, fresh ginger, sugar, kosher salt

Taken from www.chowhound.com/recipes/cherry-bomb-hot-sauce-30789 (may not work)