I don't know if this is what you're looking for, but I found these from Dave DeWitt. Look these over and see if they have the consistency you are looking for:
Essential Habanero Hot Sauce
This is the latest recipe in Nancy's never ending quest to duplicate that wonderful Caribbean hot sauce that we love. Fresh, frozen, or pickled habaneros can all be used, but if using pickled chiles, there is no need to rinse them. Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavor. This version of the recipe is designed to be processed in a water bath.
Habanero sauce, pureed until smooth
* 1-1/2 cups chopped carrots
* 1 onion, chopped
* 1-1/2 cups white vinegar
* 1/4 cup lime juice
* 3 cloves garlic, minced
* 2 teaspoons salt
* 10 to 12 habanero chiles, seeds and stems removed, chopped
Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft.
Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.
Pour in sterilized jars and process in a water bath as described above.
Yield: 2-1/2 cups
Heat Scale: Extremely Hot
And this:
Habanero Hot Sauce
To preserve the distinctive flavor of the habanero peppers, we don't cook them with the sauce but add them afterwards.
* 1 small onion, chopped
* 1 tablespoon vegetable oil
* 1/2 cup chopped carrots
* 1 cup water
* 10 habanero chiles, stems and seeds removed, minced
* 1/4 cup lime juice
In a pan, saute the onion in the oil until soft. Add the carrots and water. Bring to a boil, reduce the heat and simmer until the carrots are soft.
Add the chiles and lime juice to the carrot mixture. Place in a blender and puree until smooth.
Yield: 1 cup.
Heat Scale: Hot.
And lastly:
Belizean Habanero Hot Sauce
In this recipe I never cooked the habaneros in order to preserve their distinctive flavor, so it was a perfect choice for our readers’ first experiment with juicing chiles. After cooking and pureeing the sauce, stir in the habanero juice. The final consistency of the sauce was very smooth, very hot, and had a strong habanero flavor.
* 1 small onion, chopped
* 2 cloves garlic, chopped
* 1 tablespoon vegetable oil
* 1 cup chopped carrots
* 1/4 cup lime juice, fresh preferred
* 2 tablespoons distilled vinegar
* 1 teaspoon salt
* 1/3 to 1/2 cup habanero juice
In a saucepan, saute the onion and garlic in the oil until soft. Add the carrots and 2 cups of water and bring to a boil. Reduce the heat and simmer until the carrots are soft.
Remove from the heat and transfer the mix to a blender or food processor. Add the lime juice, vinegar and salt, and puree until smooth. Add the habanero juice and mix well.
Store the hot sauce in a glass bottle.
Yield: 1-1/2 cups
Heat Scale: Extremely Hot
