Habanero Tomato Hot Sauce in 35 Minutes

Instructions:

1. Preheat the oven to 425°F (220°C). This high heat is crucial for getting the skin to blister before the inside of the tomato turns to complete mush.
2. Arrange the 1 lb Roma tomatoes, 150 g onion, and 40 g habaneros on the baking sheet. Tuck the 4 garlic cloves (still in their skins!) between the tomatoes so they don't scorch.
3. Roast the vegetables for 20 minutes until the tomato skins are wrinkled and slightly blackened. Note: The habaneros might char faster, so keep an eye on them.
4. Extract the garlic cloves from their skins. They should be soft and buttery. Squeeze them directly into your blender jar.
5. Transfer all the roasted vegetables and any accumulated juices from the pan into the blender. Note: This is where the flavor lives, so scrape that pan clean.
6. Add the 0.5 cup apple cider vinegar, 1 tsp sea salt, 1 tbsp honey, and 0.5 tsp smoked paprika to the mix.
7. Blend on high speed for 60 seconds until the mixture is completely velvety and smooth. You shouldn't see any large flecks of pepper skin.
8. Pour the mixture into a small saucepan and bring to a light simmer over medium heat.
9. Simmer for 15 minutes. Watch for the color to deepen into a rich, dark orange. This step cooks off the raw vinegar edge and marries the flavors.
10. Cool the sauce to room temperature before bottling. The heat will continue to develop as it sits, so don't be alarmed if it tastes a bit angry right out of the blender.