1 lb. Fresh Chiles, Such As Jalapeno, Serrano, Fresno, Poblano, Habanero, Or any mix of hot peppers
2 large carrots (5-1/2 ounces), peeled, halved lengthwise and quartered
1 large sweet onion (15 ounces), cut into eight wedges
8 garlic cloves, halved
1 cup water
3/4 cup high-quality white vinegar (minimum 5% acetic acid)
1/2 cup fresh lime juice
3 teaspoons salt
1 teaspoon coarsely ground pepper
Prepare your peppers
Cut the peppers in half. Discard the stems and seeds, saving just the flesh.
In a well-ventilated area, fill a 6-quart stockpot with a gallon of water and bring it to a boil. Add the carrots, onions and garlic and simmer until soft, about 20 minutes. Remove the vegetables to a bowl with a slotted spoon.
Add the peppers to the stockpot and return the mixture to a boil. Boil for 1 minute before removing the peppers to the vegetable bowl. Discard any remaining water.
Blend it up
Place the cooked vegetables and chilies in a high-powered blender. Add the water, vinegar, lime juice, salt and pepper to the blender. Puree until the mixture is very smooth before placing the pureed hot sauce into a large saucepot. Bring the mixture to a boil over medium-high heat. Remove the pot from the range and set it aside.
Process the jars
Meanwhile, prepare five half-pint jars for canning by sanitizing them according to the package directions. Carefully ladle the boiled hot sauce into the hot half-pint jars, leaving 1/2-inch headspace at the top. Remove the air bubbles and adjust the headspace, if necessary, by adding additional hot sauce.
Wipe the rims clean and center the sanitized lids on top of the jars. Screw the bands on until they are fingertip tight. Place the jars into a canner with simmering water until they are completely submerged and covered with water. Bring the canner to a boil and process for 10 minutes. Carefully remove the jars from the canner and allow them to cool at room temperature.