Ingredients:

  • 12 oz habanero peppers, stemmed and roughly chopped
  • 1 cup carrots, peeled and diced
  • 1/2 cup white onion, chopped
  • 4 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 2 cups distilled white vinegar (5% acidity)
  • 1/4 cup apple cider vinegar
  • 2 tbsp sea salt
  • 3 tbsp granulated sugar

Instructions:

  1. Heat the vegetable oil in a saucepan over medium heat.
  2. Add the diced carrots, onion, and garlic. Sauté for 5–7 minutes until the onions are translucent and carrots soften.
  3. Stir in the chopped habaneros, distilled white vinegar, apple cider vinegar, salt, and sugar.
  4. Bring the mixture to a boil, then immediately reduce heat to low.
  5. Simmer uncovered for 15–20 minutes until the peppers are tender and the liquid reduces slightly.
  6. Transfer the mixture to a blender or use an immersion blender. Process on high until the sauce is smooth and uniform in color.
  7. Ladle the hot sauce into sterilized pint jars, leaving 1/4 inch of headspace. Note: This space allows the vacuum to seal correctly.
  8. Wipe rims clean, center the lids, and tighten bands until finger tip tight.
  9. Process the jars in a boiling water bath for 15 minutes.
  10. Let the jars cool until you hear the lids seal with a pop sound.