Moonshine Mojo – Garlic Hot Sauce - cooking recipe

Ingredients

5 bulbs garlic
4 -5 habanero peppers, stems removed
10 -12 jalapeno peppers, stems removed
1 cup pureed baby carrots
1/2 cup corn whiskey (moonshine)
white vinegar
olive oil

Preparation

To roast the garlic: drizzle each bulb with olive oil, wrapping in aluminum foil. Roast in oven at 350 degrees for 45-50 minutes.
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.
If desired, remove seeds from peppers. I leave the seeds, tossing the entire pepper into the processor ~ minus the stem of course.
Puree 4-5 habanero peppers, add to garlic mixture.
Puree 10-12 jalapeno peppers, add to garlic mixture.
Puree baby carrots, making 1 cup of carrot puree, add to garlic mixture.
Thoroughly mix together.
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.
The hot sauce will have a sharp bite at first, let sit in refrigerator for a week for the flavors to blend and mellow.