Adapted from RickBayless.com
5 garlic cloves, unpeeled
1/2 cup roughly chopped carrot (about 1 medium)
1/2 cup roughly chopped onion (about 1/2 small onion)
12 medium habanero chilies, stemmed
1 cup apple cider vinegar
1 cup water
2 tsp. kosher salt
1/4 tsp. sugar
Roast the unpeeled garlic cloves in a skillet over medium heat, turning regularly, until soft and blackened in spots, about 10-15 minutes. Cool & peel.
In a small saucepan, combine carrot, onion, habaneros, vinegar & water. Simmer over medium-low heat, partially covered, until carrots are soft.
Cool slightly. Add roasted garlic, salt and sugar. Blend in a blender or with an immersion blender until smooth. Adjust seasonings.
Pour into jars and store in refridgerator. Thin with water if too thick.
Makes 2 cups.
This can be frozen but it will separate, shake to serve.