Ingredients
15 (40g) garlic cloves, unpeeled
1 1/2 cup (225g) peeled, roughly chopped carrot (you’ll need 3 medium carrots)
1 1/2 cup (155g) roughly chopped white onion (you’ll need about 1 1/2 small onions)
1/2 cup (25g) roughly chopped shallots (you’ll need about 4)
36 (375g) medium (about 15 ounces) orange habanero chiles, stemmed
40 (50g) medium (about 2 ounces) Thai bird chiles, stemmed
3 cup (600g) apple cider vinegar
6 (20g) teaspoons salt
3/4 (5g) teaspoons 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 and Thai bird chiles with the vinegar and 3 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. Taste and season with additional salt if you think necessary. Finally process through food mill with a fine mesh screen to a smooth even consistency.
Pour into jars or bottles and store in the refrigerator until you’re ready use.
