Ingredients:

  • 6-8 (approx. 3 oz / 85g) Habanero peppers, stems removed
  • 1 lb (450g) Fire-roasted tomatoes
  • 1 cup (120g) Carrots, roughly chopped
  • 1 medium (150g) Yellow onion, quartered
  • 4 cloves (20g) Garlic, peeled
  • 1/2 cup (120ml) White wine vinegar
  • 2 tbsp (30ml) Prepared yellow mustard
  • 1 tbsp (12g) cane sugar
  • 1 tsp (6g) salt
  • 2 tbsp (30ml) Sunflower oil
  • 1/2 tsp (1g) Smoked paprika
  • 1/4 tsp (0.5g) Ground coriander

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the habaneros, tomatoes, carrots, onion, and garlic in sunflower oil on a baking sheet.
  2. Roast for 20-25 minutes until the vegetables are softened and the tomato skins are charred and mahogany-colored.
  3. Transfer the roasted vegetables and all pan juices into a blender. Add the white wine vinegar, mustard, sugar, salt, paprika, and coriander.
  4. Process on high for 2-3 minutes until the mixture is a velvety, uniform emulsion.
  5. Pour the blended mixture into a saucepan over medium-low heat. Simmer gently for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
  6. Remove from heat and let cool completely before bottling.