• 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.