Howdy
So i was sittin around today with this years harvest getten ready to make this sauce again( ive made it bout 10 times now) and thought i would update this thread for those of you that have shown intrest i have made a few minor tweaks to it over the last few yrs i get requests for this sauce every time friends hear im makin a batch ive left this bottled in fridge for month before opening and wow so good it will keep in fridge well sealed for easly a year.
6-8 cloves garlic, unpeeled
1 cup peeled, roughly chopped carrot (have tried baby carrots as well)
1 cup roughly chopped red onion (have tried red yellow & white all are good)
12 Caribbean red habanero chiles,stemmed (or 8 habs and 2 bhuts if you want a screamer)
1 1/4 cup apple cider vinegar
2 cup water (to simmer carrots & onions)
2 teaspoons sea salt
2 teaspoon sugar
1 Large dallop of honey
4 T fresh Lemon juice
4 T fresh Lime Juice
Roast the garlic and habs in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel garlic.
In a small saucepan, combine the carrot and onion with the 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 and habs, salt and sugar and lime and lemon juice, vinegar and honey. Blend until smooth. pour back into saucepan and simmer till you reach your desired consistncy 20-25 min blend again and pour into sterile jars or bottles and let cool store in the refrigerator for at least 2 weeks before opening to let everything gell. enjoy!
