Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Habanero peppers, stems removed, -- peppers chopped
     1/2  cup           chopped onion
   2      cloves        garlic -- minced
   1      tablespoon    vegetable oil
     1/2  cup           chopped carrots
     1/2  cup           distilled vinegar
     1/4  cup           lime juice

Preparation:

Sauté 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 Habaneros. 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.