1 sm Onion; chopped
1 tablespoon Vegetable oil
1/2 cup Chopped carrots
1 cup Water
10 each Fresh Habanero chiles; seeds and stems removed, minced
1/4 cup Lime juice
Yield: 1 Cup
Saute the onion in the oil until soft. Add the carrots and water. Bring to a boil, reduce the heat, and simmer until the carrots are soft. Allow the mixture to cool to room temperature. Add the Habaneros and lime juice to the carrot mixture. Place the mixture in a blender and puree until smooth.
This sauce will keep for weeks in the refrigerator.