Ingredients
- 1 small Onion - chopped
- 2 cloves garlic - chopped
- 1 tablespoon Vegetable oil
- 1 cup Carrots - chopped
- 2 cups Water
- 3 medium Habanero chilies - chopped
- 3 tablespoons Lme juice - fresh squeezed
- 3 tablespoons White vinegar - or cider vinegar if preferred
- 1/2 teaspoon Salt - to taste
Instructions
Saute onion in oil until soft. Add carrots and water.Bring to boil,reduce heat,and simmer until the carrots are soft. Remove from heat . Add chilies,lime juice and salt to the carrot mixture. Place in processor and puree until smooth.Pour into sterilized jars and seal.
This makes about 36 (1/2 tsp) servings.
Other than 35mg of sodium and 33mg of potassium, the sauce is nutritionally negligible.
