Food Recipes Sauces, Condiments and Preserves Hot Sauce Carrot, Pear, and Poblano Hot Sauce Be the first to rate & review! This rich, earthy hot sauce has a surprising sweetness from the pear blended with the carrots and poblano peppers. By Brigid Ransome Washington Brigid Ransome Washington As one of the food media's most respected voices, Brigid Ransome Washington has over two decades of experience as a writer and recipe developer. She regularly contributes to such publications as The New York Times, Bon Appétit, Food & Wine, Epicurious, and Southern Living. Brigid is the author of Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season (2017). Food & Wine's Editorial Guidelines Updated on August 3, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close 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. Cook Mode (Keep screen awake) 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. Rate It Print