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You can use a different kind of pepper, or adjust the amounts to taste. The original recipe called for 1/4 cup serrano peppers, but I used a habanero pepper instead. I prefer the taste of molasses, but Georgia says you can use brown sugar in its place. I’ve also made this with blended scotch whiskey because that was all I had at the time, and it didn’t seem to hurt the sauce one bit.
1 cup water
2 tablespoons vinegar
1 whole habanero pepper, without the seeds, roughly chopped
2 whole chipotle peppers in adobo sauce, roughly chopped
1/2 medium onion, diced
1 medium carrot, diced
1/4 cup whiskey
1 lemon, juiced
1/2 cup molasses
1/4 teaspoon ground cumin
1 tablespoon kosher salt
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