Servings: 3 pints

2 – 10.5 oz cans of Ro*Tel diced tomatoes or roasted tomatoes chopped - include the juice 2 - 10.5 oz cans of Ro*Tel diced tomatoes or roasted tomatoes chopped - include the juice
1 – 10-12 oz bottle of Star Italian white wine vinegar 1 to 10-12 oz bottle of Star Italian white wine vinegar
1-½ cups of peeled and grated carrots (packed into the measuring cup) 1-½ cups of peeled and grated carrots (packed into the measuring cup)
1 cup of finely diced white onion 1 cup of finely diced white onion
¼ cup of prepared yellow mustard ¼ cup of prepared yellow mustard
⅓ cup of organic sugar ⅓ cup of organic sugar
2 teaspoons of Morton’s Kosher Salt 2 teaspoons of Morton’s Kosher Salt
1 teaspoon of black pepper 1 teaspoon of black pepper
20 Habaneros – seeds and membranes removed (wear gloves for this) 20 Habaneros - seeds and membranes removed (wear gloves for this)
2 teaspoons curry powder 2 teaspoons curry powder
1 tablespoon cocoa powder 1 tablespoon cocoa powder
½ fresh lime juice ½ fresh lime juice
1 cup of water when cooking (optional) 1 cup of water when cooking (optional)
6 cloves of garlic - roasted if you've got it 6 cloves of garlic - roasted if you've got it
Corn starch to thicken if it's too runny Corn starch to thicken if it's too runny

Put it all in a crock-pot on high until everything is tender. About 3 hours
Put in a large metal bowl and let it cool in the refrigerator overnight so you don't have to work with boiling hot, habanero sauce when pureeing.
Whirl in food processor (or immersion blender) till smooth. Can slightly puree to keep it chunky or puree until smooth. Your choice!