1 cup vinegar
1 tsp. coarse salt (Kosher)
3 1/2 tbsp. sugar
2 red Jalapeno peppers, seeded and chopped
1 Habarnero pepper, seeded and chopped
1 cup grated carrots
1/4 tsp. xantham gum (Bob's Red Mill)

Combine vinegar, salt and sugar and set on high and bring to boil in small saucepan.

Add chopped peppers and carrots, reduce temperature to medium. Cover and cook until carrots are tender, about 5 minutes.

Add 1/4 teaspoon xantham gum, pour into blender and puree 2 minutes. Allow to cool.

Great on french fries, meats or anywhere else you would like a bit of hot sauce.

Submitted by: Epja