Holy Hell Hot Sauce is extremely versatile and can be used for all kinds of foods.

Be creative but here are a few ways I’ve used it.

Uses

• On it’s own as a salsa / dip / topper
• Add as much as you want to any home made or store purchased salsa for extra heat
• Add to chili for extra heat
• Mix it in meat for any Mexican dish such as enchiladas or tacos
• Add 2 – 4 tbsp to any homemade or store purchased ranch dressing for a great southwest sauce that works on tacos, sandwiches, etc. I Personally use 2 tbsp of Hidden Valley Ranch Seasoning mix and a cup each of buttermilk and Hellman’s mayo to make the Ranch, then add 4 tbsp of the Holy Hell..mmmmm

Ingredients

• 12 Habaneras
• 2 – 3 Jalapenos
• 1 Chopped Medium Sized Vidalia Onion (1/2 cup)
• 2 – 4 Chopped Garlic Cloves
• 1 c Chopped Carrots
• 2 Limes, Juiced (or to taste)
• 1 tbsp Olive Oil
• 1 Large Red Bell Pepper
• 1 c Distilled White Vinegar
• Salt n Pepper to taste (optional)

Directions

• Sauté chopped onion and garlic with olive oil over medium heat in a skillet until soft.
• Add the chopped carrots to the skillet and sauté until the carrots are soft.
• Move onions, garlic and carrots to blender (I use a Magic Bullet) and add the habaneras, jalapenos and red bell pepper to the blender and puree. It should be paste like when finished.
• Move the paste to a sauce pan and add vinegar and lime juice (and salt n pepper if desired).
• Bring to a boil and simmer over low-medium heat for 10 minutes.
• Sterilize jars/cans and properly jar/can the finished product for long term storage (will keep in nearly any sealed container in the refrigerator indefinitely).