Instructions

1. Slice the peppers and remove the seeds. You can scrape them with a spoon or knife. Slice the carrots and chop the garlic.

2. Place the peppers and carrots in a food processor and finely chop them. You can also do this with a knife if you don't have a food processor.

3. Heat the butter in the small saucepan and add the garlic, carrots and peppers. Saute them until the carrots are soft. Swish or stir them around every once in a while to be sure they don't stick.

4. Add the apple cider vinegar and salt and pepper to taste. Stir. Add the water once the carrots are soft. Simmer until the mixture thickens enough to spread.

5. Serve the sauce immediately or store it for later use. This recipe makes about 10 ounces of sauce and you can store the leftovers in a jar in the refrigerator.