• 3 Garlic Cloves, deskinned
  • 2 Tbs + 2 tsp Olive Oil, extra virgin, divided
  • 1 (9oz or 250g) Large Carrot, quartered lengthwise
  • 1/2 White Onion, quartered
  • 2 Habanero Peppers
  • 1 Lime
  • 1 tsp Sea Salt
  • 2 tsp White Vinegar
  • 1/2 C + 2 Tbs (255g) Water, this varies, but is the max amount I used
  • 1/4 tsp Evaporated Cane Sugar, optional depending on the sweetness of the carrots


  • Set oven rack to 1/3 top of oven and preheat oven to 425F (218C). Line a sheet pan with parchment paper.
  • Place the garlic cloves in a small piece of foil and add 2 tsp of olive oil. Wrap loosely and place on the sheet pan. Toss the carrot, and onion with two tsp of olive oil and arrange the veggies and peppers so that there is space between the veggies, as to not crowd them. Roast in the oven for 25 minutes turning the habaneros a few times so that all sides blister.
  • Decide if you want to keep the seeds and ribs of the habanero. If retaining the seeds and ribs, gently slice off the stem and add the peppers to the high speed blender (I use Vitamix) along with the remaining olive oil, garlic, carrot, onion, lime, salt, and vinegar. Add half the water and increase as needed as you begin to blend. If removing the ribs and seeds, after roasting and the peppers are cool enough to handle, use gloved hands to slice open the pepper and remove the seeds and ribs. Holding the peppers under running water makes this easier. Add the sugar now or test after salsa is purred to see if it’s desired. Puree the mixture using the tamper to push the mixture into the blades. Stop and scrape down the container several times. Puree until a smooth texture is achieved. For a thinner puree, add more water, a few tablespoons at a time and blend until the desired consistency is reached.
  • Serve with corn chips and cooling veggies like celery, green bell pepper, jicama and cucumber.
  • Store in a lidded container, in the refrigerator for up to two weeks. * (see note)