Okay, good recipe. Mine is *very* similar, except... I add 2 cans of sprite, one 8 ounce can of tomato paste and one can (I forget the size, about a 12-14 ounce) of fruit cocktail (any brand will do). I don't particularly care for elephant garlic so I use a minced, off-the-shelf type... Whatever. I also add a tablespoon or so of sweet basil. In addition, I use only 15-18 habs, so everyone in the family can enjoy the heat :-) Simmer about 20-30 minutes, strain and enjoy... Daniel H. Turkette President The Great American Spice Company 260-420-8118 www.americanspice.com -----Original Message----- From: The Lash [mailto:info@thelash.com] Sent: Wednesday, September 25, 2002 6:57 PM To: Chile-Heads@globalgarden.com Subject: RE: [CH] Da Harvest Pt. 1 >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