>Well, I've shared all of my secrets, and now I need a favor -- how do you >make your habanero-carrot sauce? Thanks. Hey Matt- Thanks for all the info- it'll keep me busy tomorrow. As far as the hab/carrot sauce- it's no secret- it's a recipe I found on the net a couple years ago, and have modified to my liking. Here is the base recipe, with my own preferences in parentheses: 3 cups chopped carrots (I usually buy 3 bags of shredded carrots- the ones I buy are in 10 oz. bags, so it's more like 3 3/4 cups) 2 onions, chopped (I use one big wankin' Vidalia if I can find one) 3 cups lime juice 6 cloves garlic, minced or 1 ½ tsp prepared garlic (I'm not a garlic fan- I use 1 clove of elephant garlic) 4 tsp salt A splash of vinegar 24 chopped habanero chiles (More, or less, to your liking) 1. Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft. 2. Place all the ingredients (including habaneros) in a blender or food processor and puree until smooth. Strain for a smoother sauce. 3. Pour in sterilized jars and process in your normal manner, or refrigerate. Makes 7-8 8 oz. jars This stuff is hot, but very flavorful. The carrots & lime bring out the citrus flavor of the habs. If you're not a heat freak, you can put just a couple peppers in & it's still a good sauce. Cheers, Rob http://www.thelash.com