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3 scotch bonnet peppers or substitute habaneros

1 red bell pepper

2 medium carrots

½ white onion

½ tsp salt

¼ tsp ground coriander

¼ tsp cardamom

¼ tsp garlic powder

¼ tsp ground ginger

¼ tsp thyme

¼ tsp black pepper

½ cup white vinegar plus more to thin sauce as needed

1 tbsp lemon juice

1 tbsp honey optional

Cooking oil for roasting

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1. Cut open the bell pepper and remove the seeds and any white parts inside.

2. Rough chop the red bell pepper, carrots, and onion into thick chunks. Leave the scotch bonnets whole.

3. Apply a light drizzle of cooking oil (canola or other high-heat oil) to the produce, tossing to coat.

4. Roast the produce at 425°F for 10-15 minutes, tossing halfway through cooking. The onions should be well-browned and the carrots should be fork tender. Allow to cool about 5 minutes.

5. Add the roasted veggies to a high-powered blender. Add all other ingredients (spices, vinegar, lemon juice, and honey) to the blender.

6. Blend on low for about 15 seconds to incorporate all ingredients, then gradually turn it up to high until the consistency is smooth.

7. Season to taste with salt and pepper, add to hot sauce bottles, and enjoy!

Notes:

If the hot sauce is too thick after blending, add more white vinegar in 1 TBSP increments, blending each time until the sauce is pourable

Substitute habaneros if scotch bonnets are not available

Add 1 ghost pepper for a hotter variant