Habanero Hot Sauce

• 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

1. Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel.
2. 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.
3. Pour into jars or bottles and store in the refrigerator until you're ready use.

garlic, carrot, white onion, shallots, orange habanero chiles, bird chiles, apple cider vinegar, salt, sugar

Taken from www.epicurious.com/recipes/member/views/habanero-hot-sauce-52905481 (may not work)