Ingredients
10 fresh habanero’s
1/2 cup white vinegar
1/4 cup fresh lime juice
1/2 cup grated carrots
1/3 cup diced onion
1/2 tsp. salt
2 tbs. water
Preparation
Place the carrots, onions, and water in a small sauce pan. Cook over medium heat until soft, stirring frequently to prevent burning. Transfer the hot mixture to a blender, add the chilies. Hold a folded towel over blender lid and puree. Return the fortified mixture to the saucepan. Add vinegar, limejuice and salt. Simmer 10 to 15 minutes. Use a funnel to pour the sauce into bottles. I use plastic picnic squeeze bottles. Refrigerate while not using.
If the sauce needs to be thinned, just add a little water.
