Habanero Sauce

12 orange habanero chilies, stems removed

1/2 cup roughly chopped carrot

1/2 cup chopped onions

5 garlic cloves, unpeeled

1 cup apple cider vinegar

1 cup water

2 tsp salt

1/4 tsp sugar

In a dry pan at medium heat, roast your garlic with peel on, turning occasionally to toast and brown all sides of garlic. Remove from pan to cool. Peel when cool.

In same pan, add carrots, onions, habanero, vinegar and water. bring to a simmer for 10-20 mins until carrots soft.

Put everything in a blender and blend until smooth, even peel garlic, salt and sugar.

Strain several times with a strainer, cheese cloth didn't work.

Funnel into a bottle and seal, store in refrigerator.