1 small onion -- chopped
2 cloves garlic -- chopped
1 tablespoon olive oil
1 cup carrots -- chopped
2 cups water
3 Habanero chilies (3 or 4) -- remove seeds & pith & mince
3 tablespoons fresh lime juice
3 tablespoons white vinegar
1 teaspoon canning salt

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.