Ever since I learned how easy homemade hot sauce is, I try to experiment with a new batch or recipe from time to time. My most recent batch highlights carrot and Ginger, with mild jalapeno heat.

It tastes good, and the ginger is very apparent, but my SO and I feel it's missing something. Of course you can't taste it through the internet, but based on the recipe, can you provide any suggestions for what can help round it out or take it from good to great?

Ingredients:

• 3 carrots, 4 oz
• 1 knob of ginger, peeled, 2.5 oz
• 4 jalapeños, 8 oz
• 4 cloves garlic
• 1/4 of a red onion, didn't weigh
• 1/2c apple cider vinegar
• 1/2c water
• 1/2 tsp kosher salt
• 1/2 bunch of cilantro, maybe a couple of tsp after chopping

Method:

1. Thinly sliced carrots, ginger, peppers, onion, and garlic
2. Sautee until brown around the edges (carrots and ginger took longer, garlic was just for a minute to avoid burning)
3. Blend with salt, water, vinegar, and cilantro.
4. Strain solids

Any ideas on what it's missing? Some kind of tomato product? Something earthy like cumin? More garlic or onion? Something else entirely?

EDIT: Thanks for all the great feedback! I poured a few small samples to test various additions based on your suggestions, and I ended up adding another 1/2 tsp of salt (for a total of 1 tsp), 1/2 tsp MSG, the juice of half a small lime, 1 squeeze of honey (estimated just shy of 1 tsp) and then thickened with 1/8 tsp of xanthan gum since it was really thin.

Next time, I definitely want to try roasting the peppers and veggies, and I'll try a blend of peppers. I'm curious about other ginger preparation methods, too, such as raw, roasted, or powder. But for a mildly hot ginger sauce, I'm calling this experiment a success!