“Two popular brands of Moonshine, or corn whisky that I am familiar with are Virginia Lightening and Georgia Moon.”
1 Batch

Ingredients Nutrition


  1. To roast the garlic: drizzle each bulb with olive oil, wrapping in aluminum foil. Roast in oven at 350 degrees for 45-50 minutes.
  2. Let garlic cool enough to handle. Breaking the bulbs apart, squeeze the individual cloves into a small food processor, pour in moonshine and blend together. When mixed, scrape contents into a large bowl.
  3. If desired, remove seeds from peppers. I leave the seeds, tossing the entire pepper into the processor ~ minus the stem of course.
  4. Puree 4-5 habanero peppers, add to garlic mixture.
  5. Puree 10-12 jalapeno peppers, add to garlic mixture.
  6. Puree baby carrots, making 1 cup of carrot puree, add to garlic mixture.
  7. Thoroughly mix together.
  8. Depending on your desired consistency of the hot sauce, spoon into 1 or 2 clean and sterilized mason jars. Cover just over the top of the carrot-garlic-pepper mixture with white vinegar.
  9. The hot sauce will have a sharp bite at first, let sit in refrigerator for a week for the flavors to blend and mellow.

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