Servings: 24 oz

Half of a medium sweet yellow onion (heaping ½ cup) chopped Half of a medium sweet yellow onion (heaping ½ cup) chopped
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 inch fresh ginger root, peeled and grated 1 inch fresh ginger root, peeled and grated
1 tbsp Tomato paste 1 tbsp Tomato paste
1/2 cup Red Wine Vinegar ½ cup Red Wine Vinegar
1/2 cup mango nectar ½ cup mango nectar
1/2 cup water ½ cup water
1 tsp salt 1 tsp salt
1 tsp brown sugar 1 tsp brown 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 shallow dish.
Roast until golden and soft, about 40 minutes. Allow to cool and then squeeze out garlic cloves.
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. Place on a foil lined baking sheet and broil on high for 3 minutes until charred. Remove and allow to cool while garlic finishes roasting. You can cut the peppers into smaller pieces once cooled.
Heat a skillet over medium-high heat and add the carrots, onion, habaneros, jalapenos, raisins, ginger, and tomato paste. Using a garlic crusher, add each clove to the pan.
Pour in the RWV, Mango nectar, and water. Add the brown sugar and salt.
Stir and bring to a steady simmer for about 10 minutes or until the liquid is almost completely gone. You want a little bit of liquid left.
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.