Test batch 2024.

Carrot, shallot roasted garlic, gated tumeric, ginger and Habanero.
Roasted the peepers and garlic in olive oil until blistered. Blended with 1/2 cup water, 1/4 cup of apple cider vinegar, squeeze of lime, salt to taste. Strained, re-blended with xantham gum, heated to 180° and bottled hot for shelf stability.