Ingredients
- 1 pound carrots, peeled and roughly chopped
- 8 dried cayenne peppers, stems removed, roughly chopped (see notes on adjusting heat)
- 3 cloves garlic, smashed
- ½ yellow onion, roughly chopped
- 1 cup (240 ml) apple cider vinegar
- 1½ cups (360 ml) water
- 1 teaspoon kosher salt
- ½ teaspoon cumin
- 1 teaspoon honey
Instructions
- Combine the carrots, cayenne peppers, garlic, onion, vinegar, water, and salt in a medium saucepan. Bring to a boil, then reduce to a steady simmer. Cook uncovered for about 25 minutes, until the carrots are completely tender and a fork slides through them with no resistance. The kitchen will start smelling sweet and peppery as the vinegar cooks down. If the liquid reduces before the carrots are done, add a splash more water to keep everything submerged.
- Let the mixture cool for a few minutes, then transfer everything, liquid included, to a heat-safe blender along with the honey and cumin. Blend on high until very smooth, at least a full minute. You’re looking for a pourable, uniform consistency with no visible chunks. The color should be a vibrant, even orange.
- Taste and adjust. Add more salt if it tastes flat.
- If the sauce is too thick, thin it with a splash of vinegar or water until you reach your preferred consistency.
- Pour into clean half-pint jars. It keeps in the fridge for about a month.