Carrots – 2lbs
San Marzanos – 2000g (3 28oz cans)
Sweet onions – 400g
Garlic – 50g
Habanero – 230g
1/3 cup olive oil
1-1/3 cups water
1-1/3 cups lime juice
1-1/3 cups white vinegar
2 Tbls Black Pepper
2 Tbls Kosher Salt

Makes 4+ quarts.

Step 1

Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 5 minutes; transfer to a blender. Add the whole habanero peppers, water, lime juice, white vinegar, and tomato to blender; blend until smooth. Season with salt and pepper to taste.

Step 2

Transfer mixture to a saucepan, and simmer for 3 to 5 minutes. This gives the sauce a more liquid consistency.