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