1 sm Onion, chopped
2 Garlic, chopped
1 tb Olive oil
1 c Chopped carrots
2 c Water
4 Habaneros, seeds and stems
; removed, minced
3 tb Fresh lime juice
2 tb White vinegar
1 ts Salt
In a skillet, saute' the onion and garlic in the oil until soft. Add
the carrots and water and bring to a boil. Reduce the heat and simmer
until the carrots are soft. Remove from the heat and transfor to a
blender or food processor. Add the chiles, lime juice, vinegar and
salt and puree until smooth. Serve at room temperature and chilled.