Ingredients:

  • 3 oz habanero peppers, stems removed
  • 2 oz carrot, peeled and chopped
  • 1/4 cup apple cider vinegar
  • 1/2 cup water
  • 3 cloves garlic, peeled
  • 1 tsp ground allspice
  • 1 tsp dried thyme
  • 1/2 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1 tbsp brown sugar

Instructions:

  1. Don rubber gloves. Place the habaneros, chopped carrots, garlic, apple cider vinegar, and water into a high-speed blender. Blend on high for 60 seconds until the mixture is velvety and no large chunks of pepper remain.
  2. Pour the blended mixture into a small saucepan. Stir in the allspice, thyme, cinnamon, salt, and brown sugar.
  3. Set the heat to medium and bring the sauce to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the sauce smells fragrant and the sugars have fully dissolved.
  4. Remove from heat. For a rustic texture, pour directly into bottles. For a smooth consistency, pass the sauce through a fine-mesh strainer into bottles, using a spoon to press the solids through.