Yes, yet another of my evil brews. This one, unlike the “Afterburner“, will not send you running for sugar and milk 10 minutes after you eat it. The heat is more ‘up front’, but it’s tempered with some real flavor this time. 🙂
Preparation is similar to the previous recipe, except that the minced peppers spend a little time in the pot before going into the food processor.
Ingredients
| 50 grams | Red Jalapeno pepper |
| 35 grams | Green Jalapeno pepper |
| 25 grams | Serrano pepper |
| 10 grams | Habanero pepper |
| 75 grams | Fresh peach (pick a variety you like) |
| 15 grams | Fresh Garlic |
| 35 grams | Fresh Carrots |
| 75 grams | Distrilled White Vinegar |
| 30 grams | Cooking Oil (used Canola) |
| 15 grams | Salt |
| 5 grams | Fresh Black Pepper |
Preparation
Mince all peppers. Set aside in a bowl.
Dice peeled peaches. Set aside in a different bowl.
Pour oil, vinegar, salt, pepper and garlic into 2qt sauce pan.
Mince garlic, place in sauce pan.
Chop the carrots into small rounds, place in sauce pan.
Cook ingredients in sauce pan for 9 minutes at high boil. Carrots should start to get a little soft.
At the 8 minute mark, toss in all the prepared pepper mincings. Cook this for 1 more minute.
Remove from heat, let cool to a warm temperature (approx 100F).
Pour peaches and contents of sauce pan into a 4 qt (or larger) food processor. Process the heck out of it. Blend / chop / whirl until it reaches the consistency you enjoy most.
Done. 
Cool and enjoy!