Made some habanero sauce today!

It’s habanero pineapple garlic, a variation on the Rick Bayless recipe. Most of the recipe below is from the Bayless website. I chopped the veg and broiled them to get some char before adding to the pot. I also roasted the garlic in the oven until soft rather than in a pan. Everything goes in the pot to cook except for the pineapple and garlic, which are added to the blender with the cooked mix.

INGREDIENTS
6 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)
12 medium (about 5 ounces) orange habanero chiles, stemmed
1 cup apple cider vinegar
1 cup pineapple juice (from can of crushed pineapple)
1 cup crushed pineapple
About 2 teaspoons Salt
1/4 teaspoon Sugar

INSTRUCTIONS
Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel.

Chopped/stemmed veg goes under a high broiler to char to your liking.

In a small saucepan, combine the carrot, onion and habanero chiles with the vinegar and 1 cup water (sub pineapple juice here). Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes. Pour into a blender jar, add the roasted garlic, pineapple, 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.

Pour into jars or bottles and store in the refrigerator. It made 6 5oz woozy bottles with about a third of a bottle extra.