Ingredients:

  • 140g Habanero peppers, stems removed
  • 170g White onion, quartered
  • 30g Garlic, peeled
  • 115g Carrot, peeled and chopped
  • 120ml Apple cider vinegar
  • 60ml Lime juice
  • 15g Brown sugar
  • 6g Sea salt
  • 3g Smoked paprika

Instructions:

  1. Preheat oven to 425°F (220°C) or set broiler to high. Arrange habaneros, quartered onion, carrot chunks, and garlic cloves on a rimmed baking sheet.
  2. Place the tray under the broiler and roast for 10–15 minutes, turning occasionally, until pepper skins are charred black in spots and onions have mahogany-colored edges.
  3. Immediately transfer the roasted peppers and garlic into a sealed zip-lock bag or a covered bowl for 10 minutes to steam.
  4. Gently peel away the blackened skins from the peppers and garlic.
  5. Place the roasted vegetables, apple cider vinegar, lime juice, brown sugar, sea salt, and smoked paprika into a high-speed blender.
  6. Blend on low speed, gradually increasing to high for 60–90 seconds until the sauce is completely smooth and glossy.
  7. Taste and adjust seasoning with additional salt or lime juice if necessary.
  8. Pass the blended sauce through a fine-mesh strainer using a spatula to remove remaining seeds or fibrous bits.
  9. Pour the finished sauce into sterilized glass jars or bottles.