Procedures

1. In a medium saucepot, add habaneros, garlic cloves and carrot. Cover with water, and bring to a boil over high heat.
2. Lower the heat to medium, and simmer 8 to 10 minutes until carrots are tender. (It is very important to make sure the kitchen is well-ventilated during this step!)
3. Using a slotted spoon, transfer the chiles, garlic and carrots to a food processor (but do not discard cooking liquid).
4. Transfer the chiles and garlic to a food processor (but do not discard cooking liquid). Add 1/4 cup reserved chile water, cider vinegar, lemon juice, diced mango and salt.
5. Purée the mixture about 30 seconds to 1 minute until completely blended. If too thick, thin out with water. Taste, and adjust vinegar or salt amount, if necessary. Keep in refrigerator for up to two weeks.