Moonshine Mojo – Garlic Hot Sauce |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Two popular brands of Moonshine, or corn whisky that I am familiar with are Virginia Lightening and Georgia Moon. 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 |
Directions:
1. To roast the garlic: drizzle each bulb with olive oil, wrapping in aluminum foil. Roast in oven at 350 degrees for 45-50 minutes.
2. 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.
3. If desired, remove seeds from peppers. I leave the seeds, tossing the entire pepper into the processor ~ minus the stem of course.
4. Puree 4-5 habanero peppers, add to garlic mixture.
5. Puree 10-12 jalapeno peppers, add to garlic mixture.
6. Puree baby carrots, making 1 cup of carrot puree, add to garlic mixture.
7. Thoroughly mix together.
8. 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.
9. The hot sauce will have a sharp bite at first, let sit in refrigerator for a week for the flavors to blend and mellow.
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