Habanero Hot Sauce

• 1 tablespoon canola oil
• 1/2 white onion, coarsely chopped
• 6 garlic cloves, coarsely chopped
• 1 large carrot, chopped
• 1 red bell pepper, stemmed, cored, seeded, and chopped
• 3 habanero chiles, stemmed and coarsely chopped
• 1 tablespoon tomato paste
• 1 cup champagne vinegar
• 2 tablespoons agave nectar
• 1 tablespoon sweet smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper

1. Put a large nonreactive pot over medium heat and coat with the oil.
2. When the oil is hot, add the onion and garlic.
3. Cook, stirring often, until the onion is translucent but not brown, 4 to 5 minutes.
4. Add the carrot, bell pepper, chiles, and tomato paste and stir to combine.
5. Pour in the vinegar and 4 cups water.
6. Give everything a good stir and bring up to a simmer.
7. Add the agave, paprika, cumin, coriander, salt, and pepper.
8. Reduce the heat to medium-low and continue to cook until all of the vegetables are super soft, about 30 minutes.
9. Remove from the heat and let cool.
10. Transfer the cooled sauce to a standard blender (or use an immersion blender) and puree until smooth.
11. Store covered in the fridge for up to 6 months.

canola oil, white onion, garlic, carrot, red bell pepper, chiles, tomato paste, champagne vinegar, nectar, sweet smoked paprika, ground cumin, ground coriander, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/habanero-hot-sauce-377828 (may not work)