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Haberno Pepper Sauce

Ingredients: 12 Haberno peppers, stems removed, peppers chopped 1/2 Cup(s) Chopped onion 2 Cloves garlic, minced 1 Tablespoon(s) Vegetable oil 1/2 Cup(s) Chopped carrots 1/2 Cup(s) Distilled vinegar 1/4 Cup(s) Lime juice Directions: 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 chilies into a blender and puree until smooth. Don't cook the peppers, since cooking reduces flavor of the Habernos. 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
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