by Tom Greaves
- 12 medium Habaneros, stemmed and seeded
- 1/2 c Onions, chopped
- 2 Cloves garlic, minced
- 1 tb Canola oil
- 1 c Carrots; chopped
- 1/2 c Vinegar
- 1/4 c Fresh lime juice
Saute the onion and garlic in the oil until soft. Add the carrots with a small amount of water. Bring to a boil, reduce the heat, and simmer until the carrots are soft.
Place the chiles, vinegar and lime juice in a blender and blend until peppers are finely minced. Add the onion, garlic and carrots and puree the mixture until smooth.
Return the mixture to the stove and simmer for 5 minutes.
Strain the mixture into an empty hot sauce bottle. You get about 4 ounces. This is a fiery hot sauce that you need to use with care.
Place the ingredients that were strained out into a jar and refrigerate. It will have the consistency of finely grated horseradish but the flavor of habanero fruit. I love this on just about everything.
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