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Scotch Bonnet Pepper Hot Sauce (with Roasted Garlic & Carrots)
JESSIKER BAKES9Ingredients
35Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 cup carrots (chopped)
- 11 Scotch Bonnet peppers (or habanero peppers, stems removed and sliced in half)
- 7 garlic cloves
- 1 cup white vinegar
- 1 cup water
- 1 1/2 Tbsp. sea salt
- 1 1/2 Tbsp. coconut sugar
- 1 onion (large, chopped)
- 1 lime (large, juiced)
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