• 1 small onion -- chopped
• 2 cloves garlic -- chopped
• 1 tablespoon vegetable oil
• 1 cup carrots -- chopped
• 2 cups water
• 3 Habanero chilies (3 or 4) -- minced
• 3 tablespoons fresh lime juice
• 3 tablespoons white vinegar
• 1 teaspoon salt

Saute onion in oil until soft. Add carrots and water.Bring to boil,reduce heat,and simmer until the carrots are soft. Remove from heat . Add chilies,lime juice and salt to the carrot mixture. Place in processor and puree until smooth.Pour into sterilized jars and seal.

Origin: The Habanero Cookbook , Dave DeWitt & Nancy Gerlach
Posted By: shade