Habanero Sauce

12 habaneros chopped, stems removed
1/2 c chopped onion
3 cloves garlic minced
1 t vegetable oil/olive oil preferred
1/2 c white vinegar
1/4 c fresh lime juice

Saute the onion and the garlic in the oil until soft.
Add carrots and 1/2 cup water. Simmer until carrots are tender.
Place carrot mixture and habaneros in a blender puree until smooth.
Combine puree with vinegar and lime simmer for 5 minutes over
low heat to combine flavors, strain into sterilized bottles.
You should just a little volume around 100ml.(more than enough)
Its hould be in milky orange colour.

Check pH and try to get in range of 3-4 to avoid growth of bacteria.
I use normal pH paper.

Expiry date 1 year. 1 TINY drop inside maggi curry and it will be 5-6 times hotter maggi tomyam.

WARNING.
1.while handling the habanero, please use glove for protection,its can cause few hour of burning sensation to skin if unprotected.
2.avoid cooking the sauce in confined space. The aroma can cause serious inflamatory to your respiration.
3.this sauce is not for kid.its can "melt" your tongue.

I'm addicted to this sauce.Hot as hell.