Ingredients
1 tablespoon olive oil

2 tomatoes quartered

2 large carrots chopped

3 shallots quartered

3 habenero peppers, cut in half

3 cloves of garlic, halved

Juice of a lime

2 tablespoons white vinegar

Salt to taste

Heat the oil in a skillet on medium heat and add carrots. Cook until lightly browned (5 minutes)Add shallots, tomatoes, habaneros and garlic cloves and cook, stirring occasionallyPut in food processor, add lime juice, vinegar and pulse (add tablespoon of water if too thick)Salt and pepper to taste.