Habanero sauce
12 habaneros chopped, stems removed
1/2 c chopped carrot1/2 c chopped onion
3 cloves garlic minced
1 t vegetable oil
1/2 c white vinegar
1/4 c fresh lime juice
saute the onion and the garlic in the oil until soft, add carrots and @ 1/2
c H2O simmer until carrots are tender
place carrot mixture and habaneros in a blender puree until smooth
combine puree with vinegar and lime simmer for 5 minutes over low heat to
combine flavors, strain into sterilized bottles, can be kept for up to 1
year, is a rather toxic orange colour and very hot use sparingly

Jamaician Jerk Marinade
1 onion finely chopped
1/2 c chopped green onion
2 t thyme
2 t sugar
1 - 2 t freshly ground allspice
1/2 t ground nutmeg
1/2 t sage
1/2 t cinnamon
4 - 6 habaneros (depends on how hot you like food, I use 8)
1 t black pepper
3 T soy sauce
1 T cider vinegar
combine all ingredients in a food processor and chop.  Marinate meat
(chicken, beef or pork ribs) for at least 6 hours and grill or bake.
Marinade will keep in the refrigerator in a tightly closed jar for a month
and it freezes well