Habanero Pepper Sauce

• 7 habanero peppers
• 13 garlic cloves
• 11 scallions, cut into 1 " pieces
• 1 large carrot, coarsely chopped
• 1/2 cup water
• 1/2 cup chicken broth
• 3/4 cup white vinegar
• 1/2 cup yellow mustard
• 2/3 cup chopped cilantro leaf
• 2 tablespoons thyme leaves
• 2 tablespoons fresh lime juice

1. In a small saucepan of boiling water, blanch the chilies for 1 minute. Drain and let cool. Discard stems.
2. In a blender or food processor, pulse the chilies with garlic, scallions, carrots, water and broth until finely chopped.
3. Add the vinegar, mustard, cilantro, thyme, and lime juice and pulse just until combined.
4. Transfer to jar and refrigerate.
5. Best after 24 hours.
6. Can be made and refrigerated for 6 months.

peppers, garlic, scallions, carrot, water, chicken broth, white vinegar, yellow mustard, cilantro leaf, thyme, lime juice

Taken from www.food.com/recipe/habanero-pepper-sauce-114215 (may not work)