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 chiles into a blender and puree until smooth. Dont cook the peppers, since cooking reduces flavor of the Habaneros. 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 Bob Emert
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|Serving Size: 1 Serving (880g)|
|Recipe Makes: 1|
|Calories from Fat: 106 (26%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 4g|
|Cholesterol 0mg||0 %|
|Sodium 100.8mg||3 %|
|Potassium 2164.1mg||57 %|
|Total Carbohydrate 68.8g||20 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 57.2g|
|Protein 12.3g||18 %|
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Calories per serving: 402
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