Saute the onion and garlic in oil until soft; add the carrots
with a small amount of water. Bring to a boil, reduce heat and
simmer until carrots are soft.
Place the mixture and raw chiles into a blender and puree until
Don't cook the peppers, since cooking reduces flavor of the Habaneros.
Combine the puree with vinegar and lime juice, then simmer for
5 minutes and seal in sterilized bottles.
Heat index : 9 on a scale of 1-10.
Yields 2 cups