Habanero chiles are small,
lantern-shaped green or ripened red chiles measuring about 2 inches in length
and up to 1 3/4 inches wide. This fresh or dried chile is one of the hottest
available, more than 30 times hotter than the fiery jalapeno.
1 small onion chopped
2 cloves garlic chopped
1 T. vegetable oil
1 C. carrots chopped
2 C. water
3 or 4 habanero chilies minced
3 T. fresh lime juice
3 T. white vinegar
1 t. salt
Saute onion in oil until tender. Add carrots and water. Bring to a boil. Simmer
until carrots are soft. Add remaining ingredients and puree in a blender until
Store in a clean sterilized jar in the refrigerator.