~ 15 cloves garlic, unpeeled
~ 4 roughly chopped large carrots
~ 1 1/2 cup roughly chopped white onion
~ 40 chocolate habanero chiles, stemmed and deseeded
~ 2 1/2 cup white vinegar
~ 6 teaspoons salt
~ 2 teaspoons sugar
~ Toast garlic in a skillet over medium heat until blackened in spots. Turn occasionally until soft and easy to peel
~ In a LARGE saucepan, combine the carrots, onion, and habanero chilies with vinegar and 2 1/2 cups of water. Cover partially and bring to a simmer for about 10 minutes or until the carrots are completely soft.
*Note: Open up windows and turn on some fans because that steam burns your eyes*
~ Pour into the blender with the roasted garlic, salt and sugar and blend until smooth.
~ Store in jars refrigerated for 6-12 months
Haven't come up with a name for it but it should be somewhere around Holy Hell Burn My Mouth Off Hot Sauce
Note: We froze the habaneros as we harvested them in a gallon freezer bag. We made this tonight as we had almost a full bag!