Ingredients:

  • 10-12 habanero peppers, stems removed
  • 1 whole head garlic, top sliced off
  • 1 medium white onion, quartered
  • 2 tbsp neutral oil
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 1 tsp sea salt
  • 1 tbsp honey

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place the habaneros, quartered onion, and the head of garlic (cut side down) on a baking sheet.
  3. Drizzle the vegetables with neutral oil and toss to coat. Wrap the garlic head in aluminum foil with a small amount of oil.
  4. Roast for 12-15 minutes until the pepper skins are blistered and mahogany-colored, and the garlic feels soft when squeezed.
  5. Carefully squeeze the softened garlic cloves out of their skins and into a high-powered blender.
  6. Add the roasted habaneros and roasted onions to the blender.
  7. Pour in the apple cider vinegar, water, salt, and honey.
  8. Blend on high for 60-90 seconds until the sauce is completely smooth and the color is uniform.
  9. Optional: Pour the mixture through a fine-mesh strainer into a sterilized glass jar, using a spoon to push the solids through for a professional texture.