From the Kitchen of: Brian Barringer

Category: Sides

4 tablespoons olive oil
8 cloves (whole) garlic
2 cups rough-chopped onion
2 cups rough-chopped carrots
2 cups halved tomatoes
25-50 hot peppers of any kind. Jalapenos, habaneros, ghost peppers, or Carolina reapers are all fine, depending on your preferred heat level. Stems removed, roughly chopped. You can leave the seeds in or remove them if you prefer
4 tablespoons brown sugar
1/2 teaspoon salt
1 cup apple cider vinegar
1 cup white vinegar
1 cup lime juice

Preheat oven to 375 degrees. Gently toss garlic, onions, carrots, and tomatoes in olive oil, then place on oven pan and roast until carrots are very soft and slightly caramelized (about 30 minutes). Let cool a little, then place vegetables and raw chilies into a blender or food processor and puree until very smooth. You might need to split
this into two batches if your blender/processor is not large enough. Add all remaining ingredients and simmer on low to medium heat for 5-10 minutes. Check the consistency and add a bit more vinegar as needed to reach desired thickness (you’re going to want the sauce to pour easily, and keep in mind that it will be slightly more viscous when cool). Seal in sterilized bottles (a funnel makes bottling easier).