Carrot Habanero Hot Sauce

Yield: 6 quarts



  • 15 garlic cloves, unpeeled
  • 2 cups peeled, chopped carrot
  • 4 medium sweet yellow onions, chopped
  • 30 medium habanero chiles, stemmed
  • 3 cups white vinegar
  • ¼ cup salt
  • ¼ cup sugar
  • Juice of 6-8 limes


  1. Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes.
  2. In the same pot, combine the carrot, onion and habanero chiles with the vinegar, 3 cups water, salt and sugar. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 20 minutes. Blend until smooth. Thin with a lime juice and more water if the sauce seems too thick. Taste and add salt as preferred. Store in glass jars in the fridge.



Photo Credit:

I have a piece in the new issue of Darling Magazine this month. I was asked to write a rosy-cheeked take on family dinners––their evolution from youth to adulthood, tradition, nostalgia, how the act of gathering around a table“transcends the act of dining as a means to an end.” I was feeling OK but not awesome about my rough draft when I submitted it in December, then: Christmas. We hosted my family at our new place. It snowed. I planned a few elaborate meals because, you know, food is love, and on the second night, before anyone took their second bite of potato tarragon galette, my brother and I were in a shouting match over my request that he not text at the dinner table. He got defensive. I called him an asshole. He got up and left. My mom cried, dad got quiet. Shaun tried to mediate.

It was ugly. But, it was real. More often than not, the meals we get to share with family and friends do not take on the convivial, alluring nature we see promoted across blogs and boutique media. It’s easy to set a beautifully-styled farm table and encourage meaningful, open-hearted dialogue and then CONVENIENTLY disregard that meaningful, open-hearted dialogue is, by nature of our human-ness, a fucking mess most of the time. The mess doesn’t sell.

Read the full article and recipe here.

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