Servings: 24 oz

Half of a medium sweet yellow onion, chopped (about 1 cup) Half of a medium sweet yellow onion, chopped (about 1 cup)
1 cup carrots chopped 1 cup carrots chopped
1/3 cup golden raisins ⅓ cup golden raisins
1 head of garlic 1 head of garlic
4 Habanero peppers - Halved, stemmed, and seeded 4 Habanero peppers - Halved, stemmed, and seeded
4 Jalapeno Peppers - Halved, stemmed, and seeded 4 Jalapeno Peppers - Halved, stemmed, and seeded
1 tbsp Tomato paste 1 tbsp Tomato paste
1/2 cup Red Wine Vinegar ½ cup Red Wine Vinegar
1/2 cup orange juice ½ cup orange juice
1/2 cup water ½ cup water
1 tsp salt 1 tsp salt
1 tsp sugar 1 tsp sugar

Preheat oven to 400 degrees.
Slice the top off the head of garlic. Drizzle with oil and season with salt and pepper. Wrap in foil and place in a small baking dish.
Roast until golden and soft, about 40 minutes. Allow to cool and then squeeze out garlic cloves into a bowl and mush them up with a fork.
Preheat Broiler to High.
After peppers are stemmed, seeded, and sliced in half, toss in a bowl with a high smoke point oil (Canola) and massage to coat (wear gloves). Place on a foil lined baking sheet and broil on high for 3 minutes or until charred.
Heat some oil in a skillet over medium high heat and add the carrots, onion, habaneros, jalapenos, raisins, garlic, and tomato paste to the skillet.
Pour in the RWV, orange juice, and water. Add the sugar and salt.
Stir and bring to a steady simmer for about 10 minutes or until the liquid is reduced by about half
Allow to cool a bit.
Pour contents of skillet into a blender and liquefy. Add a few tablespoons of water as needed until desired consistency is achieved. Add more salt is needed.