Recipes from Mexico :: Mexican Salsas and Condiments
12 Habanero chiles, stems removed, chopped
1/2 c. chopped onion
2 cloves garlic, minced
1 Tbsp. canola (or other vegetable) oil
1/2 c. chopped carrots
1/2 c. distilled vinegar
1/4 c. Mexican lime juice
Sauté onion and garlic in oil until soft.
Add carrots with about 3 Tbsp. of water. Let it come to a boil; reduce heat and simmer until carrots are soft.
Place this mixture and the chiles in a blender, then purée until smooth.
Combine the purée with vinegar and lime juice and simmer for 5 mins. to combine flavors.
Strain mixture into sterilized bottles.
