12 Habaneros (around 5 ounces)
6-8 Cayenne peppers
5-6 Garlic cloves, whole, unpeeled
2-3 Carrots (medium), small slices
2-3 Celery stalks
1 Onion (medium), chopped
1 cup Cider vinegar
1 cup Water
salt
1/2 Tbs pepper
1/2 tsp Sugar
1/2 tsp Xanthan gum
Roast peppers and garlic (unpeeled) on the grill (grill basket makes it easy) until charred. Move to a paper bag and let cool. Peel peppers and garlic, seed the habaneros.
Sautee onions, carrots and celery in a little olive oil, 5-10 minutes. Add peppers, garlic, vinegar, water, salt, pepper and sugar. Bring to boil and then reduce heat to simmer, covered until carrots are tender, 15-20 minutes (maybe more). Turn heat off and stir in xanthan gum. Process until smooth.
(want to increase recipe ~1.5x to fill 2 bottles)
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