Moonshine Mojo – Garlic Hot Sauce

• bulbs garlic↗5
• habanero peppers↗4 -5

  stems removed

• jalapeno peppers↗10 -12

  stems removed

• pureed baby carrots1 cup
• corn whiskey (moonshine)↗1⁄2 cup
• white vinegar↗
• olive oil↗

Step-by-step instructions

1. 1

   To roast the garlic: drizzle each bulb with olive oil, wrapping in aluminum foil. Roast in oven at 350 degrees for 45-50 minutes.

2. 2

   Let garlic cool enough to handle. Breaking the bulbs apart, squeeze the individual cloves into a small food processor, pour in moonshine and blend together. When mixed, scrape contents into a large bowl.

3. 3

   If desired, remove seeds from peppers. I leave the seeds, tossing the entire pepper into the processor ~ minus the stem of course.

4. 4

   Puree 4-5 habanero peppers, add to garlic mixture.

5. 5

   Puree 10-12 jalapeno peppers, add to garlic mixture.

6. 6

   Puree baby carrots, making 1 cup of carrot puree, add to garlic mixture.

7. 7

   Thoroughly mix together.

8. 8

   Depending on your desired consistency of the hot sauce, spoon into 1 or 2 clean and sterilized mason jars. Cover just over the top of the carrot-garlic-pepper mixture with white vinegar.

9. 9

   The hot sauce will have a sharp bite at first, let sit in refrigerator for a week for the flavors to blend and mellow.