Carrot, Pear, and Poblano Hot Sauce

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This rich, earthy hot sauce has a surprising sweetness from the pear blended with the carrots and poblano peppers.

By

Brigid Ransome Washington

Updated on August 3, 2023

Tested by

Food & Wine Test Kitchen

Seasonal Hot Sauces — Photo:
Matt Taylor-Gross / Food Styling by Barrett Washburne

Active Time:

20 mins

Total Time:

40 mins

Yield:

1 cup sauce

In this autumnal hot sauce, both raw and roasted poblanos assures a gently spiky outcome that does not fade or lose momentum, even in the face of other ingredients. The smoky roasted chiles lean into the natural earthiness of the carrots, while the fresh pear – which remains impressively ever-present – brings out the sweetness in each ingredient. This sauce can be tossed on root vegetables before roasting, or simmered into a stew.

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Ingredients

2 teaspoons extra-virgin olive oil
2 cups rough-chopped carrots
2 poblano peppers, seeded, ribs removed, rough-chopped, divided
2 teaspoons kosher salt, divided
1 tablespoon maple syrup
1 ripe Bosc or Bartlett pear, rough-chopped
2 tablespoons apple cider vinegar
1/3 cup water, plus more as needed

Directions

Preheat oven to 400°F. Drizzle oil onto a small baking sheet pan. Add carrots, half of the chopped poblano peppers, 1 teaspoon salt, and maple syrup to pan and toss to combine. Roast for 20 minutes. Allow to cool until just warm.
Add roasted vegetables, remaining teaspoon salt, pear, remaining poblano, vinegar, and water to a blender and puree until smooth. If sauce is too thick, add more water, 1 tablespoon at a time, to reach the desired consistency. Store in a sanitized air-tight container in refrigerator up to 1 week.

Carrot, Pear, and Poblano Hot Sauce

Ingredients

Directions

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