Ingredients
- 1 tablespoon olive oil
- 1 cup carrots, chopped
- 1/2 cup yellow onion, chopped
- 4 garlic cloves, minced
- 2 ounces chile peppers (habanero)
- 6 tablespoons water
- 1/4 cup white vinegar
- 1/4 cup lime juice, fresh squeezed
- 1/2 teaspoon salt
How to Make
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Step 1: Heat oil in a medium skillet over medium. Add carrots, onion and garlic; cook 10 minutes or until tender, stirring often. Remove from heat; cool 10 minutes. Transfer to a blender. Add chiles, 6 tablespoons water, vinegar, juice and salt; process until smooth. Serve immediately, or refrigerate in an airtight container up to 7 days.
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