Servings: 20 oz

4 Habaneros 4 Habaneros
2 small hungarian wax peppers 2 small hungarian wax peppers
2 super small habaneros 2 super small habaneros
1 cup yellow carrots 1 cup yellow carrots
Half of a red onion (more than 1 cup) Half of a red onion (more than 1 cup)
1 head garlic 1 head garlic
1 tbsp golden raisins 1 tbsp golden raisins
3/4 cup RWV ¾ cup RWV
1/2 cup water, divided ½ cup water, divided
1/4 cup yellow mustard ¼ cup yellow mustard
Pinch of kosher salt Pinch of kosher salt
1 tbsp brown sugar 1 tbsp brown sugar
1/2 tsp paprika ½ tsp paprika
1/2 tsp turmeric ½ tsp turmeric
1/2 tsp ground mustard ½ tsp ground mustard

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.
Heat large skillet with vegetable oil over medium high heat. Add the peppers, carrots, onion, raisins, and garlic. Sautee for a bit.
Add the RWV and ¼ cup water. Stir to combine.
Add the salt, brown sugar, turmeric, paprika, and ground mustard. Stir to combine.
Bring to a boil then down to a simmer for 10 minutes, stirring occasionally.
Add to blender and process until smooth. Add ¼ cup yellow mustard. Blend to combine. Add up to ¼ cup water to achieve desired thickness.