Saute onion and garlic in oil until soft. Add carrots with a small amount of water. Bring to boil, reduce heat, and simmer until carrots are soft. Place mixture in blender with chiles, and puree until smooth. Combine puree with vinegar and lime juice; simmer 5 minutes to combine flavors. Put mixture into sterilized bottles and seal.

Heat Scale: 9
Yield: 2 cups

From: the Whole Chile Pepper Book by Dave DeWitt & Nancy Gerlach"
Posted By:Alexandra Soltow
Post Date: Fri, 28 Nov 1997