Habanero Pepper Sauce

• 12 habanero peppers, stems removed, finley 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

Saute the onion and garlic in oil until soft; add the carrots with a small amount of water. Bring to a boil, reduce heat and simmer until carrots are soft. Place the mixture and raw chiles into a blender and puree until smooth. Don't cook the peppers, since cooking reduces flavor of the Habaneros. Combine the puree with vinegar and lime juice, then simmer for 5 minutes and seal in sterilized bottles.
Heat index : 9 on a scale of 1-10.
Yields 2 cups
B. Emert