1 1/2 cups carrots (chopped)
1 onion (chopped)
3/4 cup lime juice
3/4 cup white vinegar
3 garlic cloves (minced)
2 teaspoons salt
12 Habanero peppers, seeded and chopped
Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft. (Adjust the heat by adding fewer habaneros – not by increasing the carrots, as this can alter the flavor.)
Place ALL the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.
Pour in sterilized jars, place jars in canner.
Cover canner; return water to a boil.
Process - boil filled jars for 20 minutes. Remove jars. Cool undisturbed 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired.
Label and store in a cool, dark place.
Yields 2.5 cups or 5 - 4 ounce jars