Sweet & Fiery Salsa

Caution: The habanero chili is extremely hot in flavor and it’s best to use latex gloves when handling it.

Over an open flame, char 2 of the jalapenos and the habanero pepper. Allow to cool, long enough to remove seeds and cut into a small dice, leaving the charred skin in place.

Clean and remove seeds from the tomatoes, the rest of the jalapeno peppers and all of the serrano peppers and cut all into a small dice. Add all to a large bowl, including the minced garlic, onion and chopped cilantro.

Open the can of carrots and jalapenos, cut into a small dice and add to the bowl.

Cut in half the oranges and squeeze the juice into the bowl.

Lastly, add in the sugar and a pinch of salt with a couple of grinds of pepper.

Mix well, cover and refrigerate for at least 2 hours.