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Export 7 ingredients for grocery delivery
Step 1
Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
Step 2
Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
Step 3
Roast for 10 minutes, until the edges of the peppers are brown.
Step 4
Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
Step 5
Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
Step 6
Remove the pot from the heat and let cool.
Step 7
Pour the vegetable mixture into a blender and puree until smooth.
Step 8
Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
Step 9
Enjoy!
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