454g ( 1 lb) Long Chili Peppers

2 cans 400g ( 10 oz) crushed tomatoes

5 whole garlic bulbs minced

2 med carrots shredded

1 tsp salt

1 tbsp coarse black pepper

Juice from 2 lemons

1tbsp dried crushed habanero

2 cups water

Fine chop everything

Put in a large pot and cook over high heat for  20 minutes

Remove from heat and stick blend the mixture until smooth

Reduce to half the volume or more for a thicker sauce

Stick blend after you remove from the stove to insure it is smooth.

Serve on the side for beef and chicken

Store in fridge and it will last for up to two weeks , can also be frozen