Doug's Belizian Habanero Hot Sauce
What Goes In It:

• 1 small onion, chopped
• 1 t. vegetable oil
• 1 cup of chopped carrots
• 2 cups of water
• 6-8 habanero chiles, stemmed and seeded
• 3 T. fresh lime juice
• 3 T. white distilled vinegar
• 1 t. salt

What to do:

• put the chopped up onion and oil into a saucepan, use stainless steal pan or glass
  
  
• saute until soft, then add carrots and water
  
  
• heat to a boil and simmer until carrots are tender, then take off the heat
  
  
• add chiles, lime juice, and salt, the put in a blender and puree
  
  
• pour into sterilized jars and seal
  

Keep it in the refrigerator.

This stuff should -- theoretically -- keep for a couple of weeks. But it you are in doubt, toss it out and make a new batch. It's not like it takes long to make.

I found a similar recipe in a book by Nancy and Jeffrey Gerlach, called Too Many Chiles!, published by Out West Publishing in 1994. If you can find a copy, get it. It has lots of recipes and tips for dealing with chiles.