- 1 onion, chopped
- 2 carrots, chopped
- 3 Scotch bonnet peppers, halved and seeds and stems removed
- Vegetable oil
- Water, to cover
- 2 tablespoons sherry vinegar, add more or less, to taste
- Kosher salt
- Sweat the onion, carrots and peppers in vegetable oil until slightly softened, about 5 minutes. Cover with water and add vinegar. Simmer until the carrots are very tender. Puree in a blender and season, to taste, with vinegar, and salt. Thin, as necessary, with more water.