Ingredients
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)
4 roughly chopped medium shallots
12 medium (about 5 ounces) orange habanero chiles, stemmed
12 medium Thai bird chiles
1 cup apple cider vinegar
2 teaspoons salt
1/4 teaspoon sugar
Preparation
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, shallots and habanero Thai bird chiles with the vinegar and 1 cup water. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 15 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. Process sauce through a food mill with a fine screen. Taste and season with additional salt if you think necessary.
Pour into jars or bottles and store in the refrigerator.
