Habanero Salsa

Here's the recipe for the habanero salsa that I made. It's from Rick Bayless. Here's a copy:

Ingredients

• 5 cloves garlic, unpeeled
• 1 medium carrot, roughly chopped
• half of a small onion (about 1/2 cup), roughly chopped
• 12 medium (about 5 ounces) orange habanero chiles, stemmed
• 1 cup apple cider vinegar
• About 2 teaspoons salt
• 1/4 teaspoon sugar

Directions

Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel.

In a small saucepan, combine the carrot, onion and habanero chiles with the vinegar and 1 cup water. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes. Pour into a blender and add the roasted garlic, salt and sugar. Blend until smooth. If the sauce is too thick, thin with a little additional water. Taste and season with additional salt if necessary.

Pour into jars or bottles and store in the refrigerator.