1 small Onion, chopped
2 Garlic pods, chopped
1 tb Olive oil
1 c Chopped carrots
2 c Water
4 Habaneros, seeds and stems removed, minced
3 tb Fresh lime juice
2 tb White vinegar
1 tsp. Salt
In a skillet, sauté the onion and garlic in the oil until soft.
Add the carrots and water and bring to a boil. Reduce the heat and simmer until the carrots are soft.
Remove from the heat and transfer to a blender or food processor.
Add the chiles, lime juice, vinegar and salt and puree until smooth.
Serve at room temperature.