3 large chili peppers
3 habanero peppers
2 medium carrots
1/2 sweet onion (Vidalia)
8 garlic cloves
1 tbsp. salt
1 1/4 cups apple cider vinegar

Chop carrots, onion and garlic into large chunks and steam or boil. Check with skewer or fork. Make sure not to let them get too tender. Cut off top of chili peppers and put them into boiling water for 3 to 5 minutes to rehydrate them.

Once all of the ingredients are ready, combine all of the ingredients in a blender for 5 to 7 minutes. Add water to get the consistency that you desire.

Note: With 3 habanero peppers the sauce should not be any hotter than what you would buy at the store (FRANK'S® RedHot, crystal, etc.) You can add more habanero for more heat but start with just adding half of a pepper.

Enjoy!

Submitted by: R. Nobbe