Tom's Double Barrel Habanero Hot Sauce
by Tom Greaves


12 medium Habaneros, stemmed and seeded
1/2 c Onions, chopped
2 Cloves garlic, minced
1 tb Canola oil
1 c Carrots; chopped
1/2 c Vinegar
1/4 c Fresh lime juice 

Saute the onion and garlic in the oil until soft. Add the carrots with a small
amount of water. Bring to a boil, reduce the heat, and simmer until the carrots
are soft.

Place the chiles, vinegar and lime juice in a blender and blend until peppers
are finely minced. Add the onion, garlic and carrots and puree the mixture
until smooth.

Return the mixture to the stove and simmer for 5 minutes.

Strain the mixture into an empty hot sauce bottle. You get about 4 ounces. This
is a fiery hot sauce that you need to use with care.

Place the ingredients that were strained out into a jar and refrigerate. It
will have the consistency of finely grated horseradish but the flavor of
habanero fruit. I love this on just about everything.