Preparation:
Sauté onions and garlic in oil over medium low heat until soft but not brown. Add carrots and water. Bring to boil, reduce to low and cook until carrots are cooked. Remove this mixture to a blender and blend along with the Habaneros. When smooth, mix in vinegar and lime juice and simmer briefly. If you are looking to use the sauce immediately, simmer for 5 minutes; if you are going to store it, 2 minutes will be sufficient heat. You may up to double the Habs before creating a painfully hot sauce (about at hot as Melinda's reserve). In any case, this stuff should be packed into sterilized containers for storage unless you want to drink it up all at once... Adapted from DeWitt and Gerlach, The Whole Chile Pepper Book |
