Person who did this recipe aged it for 21 days to ferment, and then smoked it on their smoker, will need to look into the benefits of aging it that long.
10 pounds habanero fresh
2 pounds Chili de Arbol
1 pound garlic fresh
4 yellow onion
1 cup salt
1 cup sugar
Blend all together in robot coupe till it's a paste
Work with hands and squish bringing out moisture and creating a brine.
Add everything to a crock or glass jar and push down
Add a layer of of kosher salt on top and layer of plastic wrap. (prevents mold) (a good weight is a ziplock bag with water, this keeps the product under the brine)
Let sit at room temp for 21 days
Add contents to a foil pan or whatever you want and cook on smoker at 325-400 for 6 hours while smoking.
Add chili powder, crushed red pepper, cumin, oregano, kosher salt, ginger powder, mustard powder, brown sugar while cooking on grill.
While cooking boil cut carrots 2#
Take off heat after 6 hours and add 2 cups vinegar and cooked carrots
Blend in blender or Vitamix and add carrot water as well. 2 quarts. (remaining water carrots we're boiled in)
Add to jars and can accordingly.
Enjoy