Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Haberno peppers, stems 1 tb Vegetable oil
-removed, peppers chopped 1/2 c Chopped carrots
1/2 c Chopped onion 1/2 c Distilled vinegar
2 Cloves garlic, minced 1/4 c Lime juice

Saute the onion and garlic in oil until soft; add the carrots with a
small amount of water. Bring to a boil, reduce heat and simmer until
carrots are soft.
Place the mixture and raw chilies into a blender and puree until
smooth. Don't cook the peppers, since cooking reduces flavor of the
Habernos. Combine the puree with vinegar and lime juice, then simmer
for 5 minutes and seal in sterilized bottles.
Heat index : 9 on a scale of 1-10.
Yields 2 cups

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