Habanero Pepper Sauce 12 Habañero chiles, stems removed, chopped 1/2 cup chopped onion 2 cloves garlic, minced 1 tablespoon vegetable oil 1/2 cup chopped carrots 1/2 cup distilled vinegar 1/4 cup Mexican lime juice Sauté onion and garlic in oil until soft. Add carrots with about 3 tablespoons of water. Bring to a boil; reduce heat and simmer until carrots are soft. Place this mixture and the chiles in a blender, then purée until smooth. Combine the purée with vinegar and lime juice and simmer for 5 minutes to combine flavors. Strain mixture into sterilized bottles.