I love hot sauce as much as anyone…except my wife, who eats it on bread. We keep plenty around, particularly since I work from home and it helps transform my mishmash of fridge leftovers and pantry staples into a flavorful, work-at-your-desk breakfast and lunch (see also: smoked salt).
But, most are a variation on a theme: chiles, vinegar, spices. Some add a bit of garlic, or smokiness, or additional sweetness but most of thetime, it’s the selection and combo of chiles that really determine the flavor.
So, I’m fascinated by this recipe from Josh Bousel, which adds complexity from, of all things, vegetables. It’s inclusion of roasted tomato, carrot, onion, and garlic border on the line of a Mexican-style table salsa, but with the texture and splash-ability of Southern style hot sauce.
Josh says, “The roasted flavor is robust, and as the sweetness fades and this aspect becomes more prevalent, the habanero hits hard with a fruity heat that leaves a little burn on the tongue. As a similar flavor progression to a barbecue sauce, it makes sense that it went so well with smoked meats, but it’s bound to do so much more.”
Get the recipe at Serious Eats: Roasted Carrot and Tomato Habeñero Hot Sauce