Ingredients:
3 tablespoons of extra virgin olive oil
1 cup diced red onion
1 cup diced carrot
8 habanero peppers, seeded (see note)
4 cloves minced garlic
3 cups of chopped tomatoes
¾ cup of white vinegar
¼ cup fresh lime juice
¼ cup molasses
1 tbsp coarse mustard
1 tbsp salt
1 tbsp black pepper
1 tbsp ground cumin
2 tbsp sweet paprika
Directions:
Over medium heat in a large saucepan, heat oil and add the onion, carrot, and habanero peppers. Cook for 3 to 4 minutes, or until the onions begin to brown. Stir continuously. Add the garlic, and cook for another minute.
Reduce heat. Add the vinegar, lime juice, tomatoes, mustard, molasses and the rest of the spices. Stir until the tomatoes break down. Approximately 6 minutes.
Place mixture in blender and blend until a puree is formed. An immersion hand blender works well too.
Depending on the consistency you like, you can pour mixture through a fine mesh sieve or just go with it as-is.
Let mixture cool.
Notes:
I've read that most of the heat in peppers is found in the white pith that surrounds the seeds, if you remove most of that then you can pump up the number of peppers, increasing the flavor but not the spicy heat. The seeds themselves don’t contribute significantly to the heat. Do wear gloves when processing the peppers.