@Loki this is the recipe my friend Kip uses.. I have tried the sauce and really good but not made it yet.. Might this year though..Kip’s Habanero Hot Sauce10 habanero peppers, seeded, halved.. (Halve and seed if you want slightly cooler)6 garlics, smashed2 tablespoons olive oil, divided1 cup carrot, chopped (120 g)1 onion, chopped1 ½ teaspoons salt2 cups water (240 mL)¼ cup lime juice (60 mL)¼ cup white vinegar (60 mL) Preparation Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper. Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands if you have cut them. Roast for 10 minutes, until the edges of the peppers are brown. Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy. Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes. Remove the pot from the heat and let cool. Pour the vegetable mixture into a blender and puree until smooth. Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
