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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The Habanero Cookbook by Dave DeWitt and Nancy Gerlach
1 small onion, chopped
2 cloves garlic, chopped
1 tablespoon vegetable oil
1 cup carrots, chopped
2 cups water
3 or 4 habanero chiles, minced
3 tablespoons fresh lime juice
3 tablespoons white vinegar
1 teaspoon salt
Sauté 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 chiles,lime juice and salt to the carrot mixture. Place in processor and purée until smooth.Pour into sterilized jars and seal.