Ingredients:

  • 60g habanero peppers, stemmed
  • 130g carrots, peeled and roughly chopped
  • 75g white onion, diced
  • 9g garlic, smashed
  • 120ml fresh tangerine juice
  • 60ml apple cider vinegar
  • 12g cane sugar
  • 15ml fresh lime juice
  • 6g sea salt

Instructions:

  1. Combine the chopped carrots, diced onion, and smashed garlic in your saucepan.
  2. Pour in the tangerine juice and apple cider vinegar.
  3. Simmer over medium heat for 10-12 minutes until carrots are tender and the liquid bubbles. Note: Don't let it boil dry, just a gentle simmer.
  4. Stir in the stemmed habanero peppers and cane sugar.
  5. Cook for another 3-5 minutes until peppers soften and sugar disappears.
  6. Remove the pan from the heat immediately to keep the colors bright.
  7. Pour everything from the pan into the blender.
  8. Add the lime juice and sea salt.
  9. Blend on high for 60-90 seconds until the sauce is completely smooth.
  10. Adjust consistency with a splash of water or extra vinegar if it's too thick to pour.