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–+ servings
ingredients for carrot top hot sauce in a food processor

Carrot Top Hot Sauce

I feel like I am always at a loss on how to use my carrot tops - and there are only so many carrot top pestos that I can make in a given month. This is the perfect answer to my problem. It's a versatile hot sauce that is vibrantly green, fast to make and just gets better as you let it sit in the fridge.
Prep Time 10 minutes
Total Time 10 minutes
Servings: 32 tablespoons

Equipment

Ingredients

  • 2 cups carrot tops
  • 2 jalapeños, seeds removed
  • 1/2 inch knob of fresh ginger
  • 1 tablespoon Diamond Crystal kosher salt
  • 1 tablespoon granulated sugar
  • 1/4 cup white wine vinegar, or lemon juice
  • 1/2 cup extra-virgin olive oil, plus more as needed

Instructions 

  1. Chop up the 2 cups of carrot tops, this helps prevent them from getting stuck in the food processor. Halve the 2 jalapeńos and remove the seeds.
  2. Add the carrot tops, jalapeños, 1/2-inch knob of ginger, tablespoon of salt, tablespoon of sugar, and 1/4 cup white wine vinegar to a food processor or powerful blender. Pulse until you have a chunky sauce.
  3. Add 1/2 cup olive oil in two batches, pulsing in between. You want the sauce the texture of pesto. Add more oil until you reach the desired consistency (it shouldn’t need much more).
  4. Taste and season with more salt or vinegar as preferred.
  5. Store this in the fridge, it will keep well and improve with time for 2-3 weeks.
Serving: 1 tablespoonCalories: 46kcalCarbohydrates: 3gProtein: 1gFat: 4g