500g (1 pound)red habaneros, finely chopped
250g (1/2 pound) other fresh chilies finely chopped
1 400g (14 ounce)can diced tomatoes
3 medium size carrots (finely shredded)
1/2 cup white sugar
1/2 cup white wine vinegar
Combine chilies, carrots, tomatoes, sugar and vinegar in a saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 7 minutes or until sauce thickens slightly. Remove from heat. Stand for 5 minutes.
Process mixture, in blender, until smooth. Pour into hot sterilised jars. Secure lids. Refrigerate for up to 3 weeks.