Ingredients:

  • 100g Habanero peppers, stems removed
  • 60g Carrot, roughly chopped
  • 100g White onion, quartered
  • 12g Garlic, peeled
  • 1 tbsp neutral oil
  • 1/2 cup apple cider vinegar
  • 1/4 cup white distilled vinegar
  • 2 tbsp pure maple syrup
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp garlic powder

Instructions:

  1. Preheat your oven to 425°F (220°C) or set your broiler to high.
  2. Toss the habaneros, chopped carrots, onion, and garlic cloves in 1 tbsp of oil on a baking sheet.
  3. Roast for 15–20 minutes, tossing once, until the onion edges are charred and the pepper skins are blistered and mahogany-colored.
  4. Transfer the roasted vegetables and any pan juices into a blender.
  5. Add apple cider vinegar, white vinegar, maple syrup, smoked paprika, salt, and garlic powder.
  6. Blend on high for 60–90 seconds until the mixture is completely smooth and velvety.
  7. Pour the blended sauce into a small saucepan over medium-low heat and simmer gently for 5–10 minutes to marry the flavors.
  8. Optional: Pour the mixture through a fine-mesh strainer for a thinner, commercial-style consistency.