INGREDIENTS
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2 stemmed, seeded, and diced jalapeno peppers
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1 stemmed, seeded, and diced habanero peppers
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4 cloves garlic
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1 1/2 carrot peeled
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1/4 cup diced white onion
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1/2 teaspoon kosher salt
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2 tablespoons tomato paste
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2 tablespoons extra-virgin olive oil
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1 1/2 cups distilled white vinegar
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2 tablespoons sugar
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water from boiling carrot (used to reach desired consistency