12 Habanero chiles, stems removed, chopped
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon vegetable oil
1/2 cup chopped carrots
1/2 cup distilled vinegar
1/4 cup Mexican lime juice
Sauté onion and garlic in oil until soft.
Add carrots with about 3 tablespoons of water. Bring to a boil; reduce heat and simmer until carrots are soft.
Place this mixture and the chiles in a blender, then puree until smooth. Combine the puree with vinegar and lime juice and simmer for 5 minutes to combine flavors. Strain mixture into sterilized bottles.