Ingredients:

• 12 habanero peppers, stems removed, and finely 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 lime juice

Directions:

1. Saute the onion and garlic in oil until soft; add the carrots with a small amount of water.
2. Bring to a boil, reduce heat and simmer until carrots are soft.
3. Place the mixture and raw chiles into a blender and puree until smooth.
4. Don’t cook the peppers, since cooking reduces flavor of the Habaneros.
5. Combine the puree with vinegar and lime juice, then simmer for 5 minutes and seal in sterilized bottles.

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