----- Now You're Cooking! v4.20 [Meal-Master Export Format]
       Title: Habanero Pepper Sauce
  Categories: mexican, sauces/dips
       Yield: 6 servings
       2 c  cups
      12    habanero chiles, stems 
            -removed, cho
     1/2 c  chopped onion
       2    cloves garlic, minced
       1 tb vegetable oil
     1/2 c  chopped carrots
     1/2 c  distilled vinegar
     1/4 c  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 mixture and the chiles in a blender, and puree the mixture       
   until smooth.                                                              
   Combine the puree with the vinegar and lime juice and simmer for 5         
   minutes to combine the flavors.                                            
   Strain the mixture into sterilized bottles and seal.                       
   The Whole Chili Pepper From the collection of Jim Vorheis