Cooking the chiles would reduce the distinctive flavor of the habaneros in this hot sauce, so add them raw. The high percentage of both acetic and citric acids keeps the sauce from spoiling..
12 habanero chiles, stems removed, chopped
1/2 cup chopped onion
2 cloves garlic, minced
1 tbsp. vegetable oil
1/2 cup chopped carrots
1/2 cup distilled vinegar
1/4 cup lime juice
Saute the onion and garlic in the oil until soft. Add the carrots with a small amount of water. Bring to a boil, reduce the heat, and simmer until the carrots are soft. Place the mixture and the chiles in a blender, and puree the mixture until smooth. Combine the puree with the vinegar and lime juice and simmer for 20 minutes to combine the flavors. Strain the mixture into sterilized bottles and seal.
12 habanero chiles, stems removed, chopped
1/2 cup chopped onion
2 cloves garlic, minced
1 tbsp. vegetable oil
1/2 cup chopped carrots
1/2 cup distilled vinegar
1/4 cup lime juice
Saute the onion and garlic in the oil until soft. Add the carrots with a small amount of water. Bring to a boil, reduce the heat, and simmer until the carrots are soft. Place the mixture and the chiles in a blender, and puree the mixture until smooth. Combine the puree with the vinegar and lime juice and simmer for 20 minutes to combine the flavors. Strain the mixture into sterilized bottles and seal.