Step 1

Cut carrots into 1-2" pieces and roast at 450 degrees for 45 minutes, or until tender.

Step 2

Add onions and peppers about halfway through and cook until tender and slightly charred.

Step 3

Add garlic in the final 5 minutes and roast until softened.

Step 4

Remove all vegetables from the oven and place in a saucepan with 2/3 cup water and enough vinegar to cover. Simmer for 10 minute to ensure everything is fully softened.

Step 5

Add entire mixture to blender and puree for a few minutes to ensure smoothness and add remaining vinegar.

Step 6

Return to sauce pan, bring to 180 degrees and bottle.