Before you start making the sauce, make sure you have sterile glass bottles or jars ready to use. This recipes makes about 32 oz of sauce.

In a food processor or blender add the chopped peppers, carrots, onion and the rest of the ingredients blend until chunky. You can add water a little at time to help blend ingredients more easily.

Transfer the sauce mixture into a sauce pan and on medium heat bring the mixture to a boil and cook for at least 20 minutes. Do not cook less than this, its very important to maintain freshness and to ensure no bacteria forms.

If sauce thickens up too much add more water to achieve desired consistency.

Remove sauce from heat and immediately add the hot sauce into the sterile bottles or jars using a funnel. Be sure to leave about 1/2 in head space to rim of bottle/jar and secure cap.

Process the hot sauce bottles using the hot bath method used for canning foods. This will help preserve the hot sauce for up to six months. Having a large pot with a canning rack will be very helpful, if not improvise to ensure jars are upright and submerged in water.

Boil for at least 10 minutes then carefully remove each jar with tongs and place on top of a kitchen towel on the counter top and let cool completely.

If you used canning jars you will hear a "popping" sound which is the jar sealing and ensuring preservation.