Cherry Bomb Hot Sauce

Bring a small saucepan of water to a boil over high heat.

Add the carrots and cook until fork-tender, about 8 minutes.

Drain and transfer to a blender.

Add the remaining ingredients and blend until smooth, about 30 seconds to 1 minute.

Transfer the hot sauce to a container with a tightfitting lid and refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 2 weeks.