Directions

1. In a medium sauce pan add orange juice and de-seeded ghost chilis over medium heat and bring to a boil. Once it has reach a boil, remove from heat and allow to steep for 1 hour.
2. Pre-heat over to 400°, and in a clean mixing bowl add chopped carrots and habaneros and lightly coat in olive oil, seasoning with Kosher salt.
3. Place carrots and habaneros on a clean half-sheet tray and roast in pre-heated oven for 20 minutes until carrots begin to caramelize and habaneros darken, ensuring peppers do not over cook. (Peppers may be removed if done before carrots)
4. Remove ghost chilis from orange juice and discard juice.
5. In a clean robo-coup add ghost chilis, habaneros, carrots, roasted garlic, sour cream, cottage cheese, cream cheese, kosher salt, and lemon juice and blend until completely smooth (There may be small tiny particulates- that is ok)
6. Once completely blended, store ghost chili dip in a clean container, label and date and store in walk-in cooler until ready for use.
7. Serve dip with your choice of chips or vegetables.
8. Roasted Garlic:
9. In a small sauce pan and garlic and olive oil and heat under low heat until garlic begins to caramelize and brown, adjusting heat when needed assuring not to boil.
10. Label and date and store garlic in a clean container, label, date and store in walk-in cooler until ready for use.