This hot sauce gets its heat from hot paprika and cayenne pepper rather than chile peppers. To make it, throw boiled carrots, roasted red peppers, lemon juice, red wine vinegar, smoked and hot paprika, and cayenne into a blender. Serve this tangy, smoky sauce over grilled steak or stir it into hummus for an easy dip.
Game plan: The hot sauce is ready to be served after 1 day, but the flavors will continue to meld for 2 to 3 days. Refrigerate in a container with a tightfitting lid for up to 2 weeks.
This recipe was featured as part of our photo gallery of 6 Face-Melting Hot Sauce Recipes.
- Yields: About 1 1/2 cups
- Difficulty: Easy
- Total: 20 mins, plus 24 hrs aging time
- 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
- Bring a small saucepan of water to a boil over high heat. Add the carrots and cook until fork-tender, about 8 minutes. Drain and transfer to a blender.
- Add the remaining ingredients and blend for 30 seconds. Stop and scrape down the sides of the pitcher with a rubber spatula, then continue to blend until very smooth, about 30 seconds more.
- Transfer the hot sauce to a container with a tightfitting lid and refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 2 weeks.