---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Pseudo-Melinda’s Habanero Pepper Sauce
  Categories: Other sauce
       Yield: 1 servings
  
     1/2 c  Onion, chopped
       2 ea Garlic cloves, minced
       1 tb Olive oil
     1/2 c  Carrots, chopped
     1/8 c  Water
      12 ea Habaneros, stemmed, chopped
     1/2 c  White vinegar
     1/4 c  Lime juice
  
   Saute onions and garlic in oil over medium low heat until soft
   but not brown.  Add carrots and water.  Bring to boil, reduce to
   low and cook until carrots are cooked.  Remove this mixture to a
   blender and blend alow with the Habaneros.  When smooth, mix in
   vinegar and lime juice and simmer briefly.  If you are looking
   to use the sauce immediately, simmer for 5 minutes; if you are
   going to store it, 2 minutes will be sufficient heat. You may up
   to double the Habs before creating a painfully hot sauce (about
   at hot as Melinda’s reserve).  In any case, this stuff should be
   packed into sterilized containers for storage unless you wat to
   drink it up all at once... <grin> Adapted from DeWitt and
   Gerlach, The Whole Chile Pepper Book.
  
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