Habanero Pepper Sauce Recipe

12 Habanero Chiles, Stems Removed, Chopped
1/2 Cup Chopped Onion
2 Cloves Garlic, Minced
1 Tablespoon Vegetable Oil
1/2 Cup Chopped Carrots
1/2 Cup Distilled Vinegar
1/4 Cup Mexican Lime Juice

sauté Onion And Garlic In Oil Until Soft.

add Carrots With About 3 Tablespoons Of Water. Bring To A Boil; Reduce Heat And Simmer Until Carrots Are Soft.

place This Mixture And The Chiles In A Blender, Then Purée Until Smooth.

combine The Purée With Vinegar And Lime Juice And Simmer For 5 Minutes To Combine Flavors.

strain Mixture Into Sterilized Bottles.