5 garlic cloves, unpeeled
1-2 medium carrots peeled, roughly chopped carrot, 1 cup
1 medium onion roughly chopped white onion, 1 cup
12 medium orange habanero chiles, stemmed, 150gm
1 cup apple cider vinegar
1 cup Garage Project Pernicious Weed Pale Ale
1 grapefruit, sweeter variety, juiced, 200ml
2 teaspoons Salt
1/4 teaspoon Sugar

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.
Cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes.
Pour into a blender jar, add the roasted garlic, beer, grapefruit juice, salt and sugar.
Blend until smooth.
Thin with a little additional water if you think your hot sauce is too thick.
Taste and season with additional salt if you think necessary.

Pour into sterilised jars or bottles and store in the refrigerator.