- 5 garlic cloves, unpeeled
- 1/2 cup peeled, roughly chopped carrot (you’ll need 1 medium carrot)
- 1/2 cup roughly chopped white onion (you’ll need about half of a small onion)
- 12 medium (about 5 ounces) orange habanero chiles, stemmed
- 1 cup apple cider vinegar
- About 2 teaspoons Salt
- 1/4 teaspoon Sugar
- Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15
- minutes. Cool and peel.
- In a small saucepan, combine the carrot, onion and habanero chiles with the vinegar and 1 cup water. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes.
- Pour into a blender jar, add the roasted garlic, salt and sugar. Blend until smooth. Thin with a little additional water if you think your hot sauce is too thick.
- Taste and season with additional salt if you think necessary.
- Pour into jars or bottles and store in the refrigerator