60 servings

2.25 oz Habanero Peppers

4 oz Jalapeno Peppers

2 oz Garlic Clove

9 oz Carrots, rough chopped

1 tbsp Salt

3 tbsp Matriark Upcycled Vegetable Broth Concentrate (3 tbsp mixed with 3 cups warm water)

1 cup Olive Oil

1 cup Apple Cider Vinegar

¼ cup Raw Sugar

1. In a high speed blender or food processor, combine peppers, garlic, carrots and salt. Pulse into a mash.

2. Place pepper mash into plastic container and pour diluted vegetable broth concentrate over mash.

3. Cover with lid, and sit at room temperature away from any direct sunlight for 3 days. Open and mix daily to release pressure.

4. Once 3 days are up, place mixture in blender with oil, vinegar and sugar. Blend until desired texture is achieved.