Ingredients:

2-3 tablespoons olive oil
2 cups chopped carrots
1 cup chopped onion (about one whole onion) white onion, yellow, maybe sweet onion
8 cloves garlic, minced
10 habanero peppers (more or less, depending on your tastes)
1/2 cup water
1/2 cup lime juice, or juice from about three fresh squezzed lime
1/2 cup white wine vinegar
2 roma tomatoes
salt to taste

Directions

1. Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about five to ten minutes; transfer to a blender. Add the whole habanero peppers, water, lime juice, white wine vinegar, salt and tomatoes to blender; blend until smooth.

2. Take the blended mixture and add mixture to the saucepan, and simmer for about five minutes. Let cool and enjoy. Store in cool locations or low room temperatures and enjoy.

Congradulations, you just saved money by not buying little bottles at the grocery store. Depending on the brand, a 5oz bottle can cost around 4.00 to 7.00 USD. I made the entire batch, with ingredients remaining (vinegar, lime juice, salt, water (of course), and olive oil) of about a yeild of about 40oz. I lost some in transfer because I did not have a funnel to transfer the finished habanero sauce into the smaller bottles. Be prepared when working with habaneros. Have protection for hands and eyes, or be careful. Over and out. Enjoy!

habanero peppers