Remember the ghost chiles I got from Marx Foods? After using 1 tiny one in my Japanese curry, I needed to come up with a way to use up the rest. I settled on a hot sauce, and used Rick Bayless's recipe for habañero hot sauce, posted by Michelle at Thursday Night Smackdown.
Looks innocent, doesn't it? All orange and pretty from the carrots.
As it turns out, looks can be incredibly deceiving. I almost passed out when I was making the sauce. Twice. The first time was when the carrots, onions and chiles were simmering in cider vinegar. Look out for those fumes! Boiling vinegar combined with hot chiles is not a fun thing to inhale.
The second narrowly averted pass-out was after I blenderized all the ingredients, took the top off the blender, and (like the fearless/stupid chemist that I am) leaned my face directly over the blender to see what it smelled like. Immediately, my eyes were stinging and tearing, I felt like sneezing, and the breath that I was in the process of inhaling got stuck in my throat.
That being said -- this is one of my favorite homemade hot sauces. Sweet from the carrots, definitely spicy, tangy from the vinegar, and, um...oniony from the onions. Very good. Just be careful.