Ingredients:

  • 115g fresh habanero peppers, stemmed
  • 170g carrot, peeled and chopped into chunks
  • 15g garlic, peeled
  • 85g white onion, diced
  • 240ml distilled white vinegar
  • 120ml water
  • 6g sea salt
  • 15g honey

Instructions:

  1. Place the stemmed habaneros, chopped carrots, onion, and garlic on a baking sheet or skillet.
  2. Broil on high for 5–8 minutes, tossing occasionally, until the pepper skins are blistered and blackened in spots and the onions are translucent and charred.
  3. Remove from heat and let the vegetables cool for 2 minutes.
  4. Transfer the roasted vegetables and any accumulated juices into the blender.
  5. Add the distilled white vinegar, water, salt, and honey.
  6. Blend on high for 60–90 seconds until the mixture is completely smooth and the color is a consistent, bright orange.
  7. Pour the blended mixture into a medium saucepan.
  8. Bring to a gentle simmer over medium-low heat.
  9. Cook for 5–10 minutes, stirring occasionally, until the sauce thickens slightly and smells fragrant.
  10. Optional: Press the sauce through a fine-mesh strainer into sterilized bottles for a professional consistency.