3-4 chilies, any variety, stems removed, each cut into thirds 2 carrot sticks, diced 1 T. butter 1/2 c. basil leaves 1 c. water 3-4 cloves garlic, grated 2 tsp. sea salt 1 c. distilled white vinegar
In a medium sauce pan, over medium-low heat, melt butter. Add carrot and a pinch of sea salt, saute for a couple minutes. Add chilies, a pinch of sea salt and the water. Place lid on pan and cook until carrots and chilies are tender, about 20 minutes. Turn off heat, add basil to pan, and let cool slightly before moving onto the next step. In a Vitamix or blender, add remaining sea salt, garlic, vinegar, and chilies’ mixture. Blend on high until very smooth. Yields about 2 cups. This is excellent on chicken wings, roasted vegetables, eggs, potatoes, pretty much anything you want to add flavor to. Depending on the chilies you choose, this hot sauce will range from mild to hot.