"Dirty Dozen" Habanero Sauce

Next in the series of My Favorite Hot Sauces: a brightly-flavored, carrot-based sauce, spiced with an enormous quantity of habaneros. Best made in the spring and summer, when the habs at your grocery store are the big fresh bright red ones.

(I don't need to tell you not to chop habaneros with your bare hands, right? At least wear rubber gloves. I spear mine with a fork.)

"Dirty Dozen" Habanero Sauce
Cribbed off the old UC Berkeley recipe server, circa 2000

1 medium onion, chopped
2 garlic cloves, put through a press
1 Tbs olive oil
1/2 c carrots, chopped into coins
1/2 c water (plus more as needed)

12 (yes, 12) fresh habaneros, chopped
1/2 c vinegar
juice of 1 lime

Saute onions and garlic in oil until soft but not brown. Add carrots and water. Bring to boil, reduce heat and simmer until carrots are cooked through (squish one with a wooden spoon to test). You may need to keep adding water while this goes on; the carrots soak it up. When carrots are done, remove to a blender. Add habaneros, vinegar and lime juice and blend until smooth. Return to saucepan and simmer 2-5 minutes to blend the flavors.

Another fairly thick sauce, but this you can bottle in any ordinary hot sauce bottle.