Mango-Habanero Hot Sauce

In a medium saucepan, add habaneros, carrots, onion, and garlic cloves. Cover with water and bring to a boil over high heat. Lower the heat to medium and simmer until vegetables are tender, about 10 minutes. Using a slotted spoon, transfer the chiles, garlic, carrots and onion to a food processor. Reserve cooking liquid. Pulse until combined. Then add 1/4 c of reserved water, the vinegar, lime juice, mango and salt. Puree until completely blended, about 1 minute. Add more water to loosen the mixture if the sauce is too thick. Taste and adjust seasoning, adding more salt, vinegar and/or lime if necessary. Transfer the hot sauce to a bottle or jar and keep in refrigerator for up to two weeks.