The Belizeans have created a very distinctive style of sauce which is characterised by the addition of carrots. If you can get organic or even better home-grown then the carrot influence will be all the more pronounced.
|1 small Onion -- chopped|
|2 cloves Garlic -- chopped|
|1 tablespoon Vegetable Oil|
|1 cup chopped Carrots|
|2 cups Water|
|4 Scotch Bonnet or Habanero Peppers, seeded and fine chopped|
|3 tablespoons fresh Lime Juice|
|3 tablespoons white Vinegar|
|1 teaspoon Salt|
Remove stems and seeds from peppers - take the necessary precautions when handling hot peppers.
Saute onion and garlic in oil until soft but not browned. Add carrots and water. Bring to boil, reduce heat, add vinegar 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.
Put into sterilized jars and refrigerate.