Belizian Style Habanero Sauce

1 small onion -- chopped
2 cloves garlic -- chopped
1 tablespoon vegetable oil
1 cup carrots -- chopped
2 cups water
4 Scotchbonnet Habanero peppers, seeded and fine chopped
3 tablespoons fresh lime juice
3 tablespoons white vinegar
1 teaspoon salt

Saute onion in oil until soft. Add carrots and water. Bring to boil, reduce heat and simmer until the carrots are soft. Remove from heat.

Add chilies, lime juice and salt to the carrot mixture.

Place in processor and puree until smooth.

Pour into sterilized jars and seal.