From “Bromberg Bros. Blue Ribbon Cookbook,” by Eric Bromberg and Bruce Bromberg. Makes 4 cups and “will last for years,” according to the authors. Wear gloves.
Ingredients
3 cups distilled white vinegar
3 to 4 red, orange or yellow habanero chiles, to taste, trimmed and sliced
2 tablespoons salt
1 pound carrots, trimmed, peeled and roughly chopped
Directions
Combine the vinegar, chiles and salt in a large nonreactive pot over medium-high heat. Bring to a boil. Let the mixture cool, then puree in a blender and strain.
While the peppers are cooking, in a separate pot combine the carrots with water to cover. Simmer until very tender but not overcooked, about 10 minutes. Drain well. Puree the carrots in the blender until smooth (you do not need to strain them), then stir into the strained vinegar mixture. If it’s too spicy-hot, thin it down with a little water.
Use immediately, or transfer to airtight, sterile jars or bottles and refrigerate.
