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1
Roast the fresh habanero, Anaheim, and time peppers along with the garlic and carrots in the toprack of an oven broiler preheated to 500 degrees for 5-20 minutes.
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2
Roasting times depend on your oven so pay close attention.
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3
Turn the peppers, garlic, and carrots to evenly roast each side.
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4
While the peppers and aromatics are roasting combine the vinegar and water and set aside for later.
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5
Also combine the grapefruit juice, passion fruit juice, and orange juice and set aside for later.
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6
Remove peppers and aromatics from the broiler.
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7
Rough chop the peppers, peel the garlic, and combine with onion in the bowl of a food processor.
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8
Process for roughly 30 seconds, then scrape the walls of the bowl and process again for another 10 seconds.
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9
Slowly add the vinegar and water to the food processor pulsing occasionally to mix.
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10
When all water and vinegar is added pulse for 5 seconds to blend.
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11
Transfer mixture to a non reactive saucepan and add the salt, ginger, and paprika stirring to combine.
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12
Heat on medium-high heat to simmer.
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13
Once it begins to bubble reduce heat to low and cook for 15 minutes stirring occasionally.
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14
After 15 minutes slowly add the grapefruit and passion fruit mixture while stirring to combine.
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15
Continue cooking for 5 minutes.
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16
Remove from heat and allow to cool for 15-20 minutes.
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17
Once enough to handle use a mesh strainer to separate the liquid from the pulp.
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18
You will have to push into the mesh to get the most amount of liquid out of it.
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19
When finished you may discard the pulp or use it for a fresh spicy kick in salsa or pasta sauce.
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20
Once strained the sauce may be jarred and kept in the refrigerator for up to 1 month or canned and stored for longer.
