Trinidad Peppersauce

16 habanero or Scotch bonnet Chile's

10 garlic cloves, coarsely chopped

10 scallions, cut into 1-inch pieces

1 large carrot- chopped

1 large cucumber

1 cup water

1/2  cup distilled white vinegar

1/2  cup chopped cilantro leaves

1 tablespoons thyme leaves

 2 tablespoons fresh lime juice

 1 tsp Salt

Tips: 
Remove the seed from the cucumber.

n a small saucepan of boiling water, steam the pepper for a few  minute. Drain and let cool. Discard the stems.

 In a blender or food processor, pulse the pepper with the garlic, scallions, carrot, cucumber and water until finely chopped.

Add the vinegar, cilantro, thyme and lime juice and pulse until all ingredients are mix together.

Season with salt and refrigerate.