BELIZEAN HABANERO HOT SAUCE
1. 1 Small Onion, Chopped
2. 1 Tablespoon Vegetable Oil
3. 1 Cup Chopped Carrots
4. 2 Cups Water
5. 2 Habanero Chiles, Stems and Seeds Removed, Minced
6. 3 Tablespoons Lime Juice, Fresh Preferred
7. 3 Tablespoons White Vinegar
8. 1 Teaspoon Salt
Saute the onion in the oil in a saucepan over medium heat
until soft.
Add the carrots and water. Bring to a boil, reduce the heat,
and simmer until the carrots are soft. Remove from the heat.
Add the chiles, lime juice, vinegar, and salt to the carrot
mixture. Place in a blender or food processor and puree until
smooth.
Pour into sterilized bottles and close with lids. Will keep for
months in the refrigerator.