Recipe - Belizian Style Habanero Hot Sauce

1 small Onion, chopped
2 Cloves garlic, chopped
1 tablespoon Vegetable oil
1 cup Carrots, chopped
2 cup Water
3 Habanero chilies (3 or 4),
minced
3 tablespoon Fresh lime juice
3 tablespoon 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.

Per serving: 217 Calories; 14g Fat (54% calories from fat); 3g Protein; 24g
Carbohydrate; 0mg Cholesterol; 2731mg Sodium

Recipe by: The Habanero Cookbook, DeWitt & Gerlach Posted to CHILEHEADS
DIGEST V3 #360 by shade liveoak@polaris.net on Jun 19, 1997