Instructions: 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 chilies into a blender and puree until smooth. Dont cook the peppers, since cooking reduces flavor of the Habeneros.

Combine the puree with vinegar and lime juice, then simmer for 5 minutes and seal in sterilized bottles.

This recipe yields 2 half-pints.

Heat index: Sauce is 9 on a scale of 1-10.

Yield: 2 half-pints

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