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Habanero Sauce

12 habaneros chopped, stems removed
1/2 c chopped carrot
1/2 c chopped onion
3 cloves garlic minced
1 t vegetable oil
1/2 c white vinegar
1/4 c fresh lime juice

Saute the onion and the garlic in the oil until soft. Add carrots and 1/2 cup water. Simmer until carrots are tender.

Place carrot mixture and habaneros in a blender puree until smooth. Combine puree with vinegar and lime simmer for 5 minutes over low heat to combine flavors, strain into sterilized bottles, can be kept for up to 1 year. Is a rather toxic orange colour and very hot. Use sparingly.