Recipe(tried): Hot sauces

I have made these two habenaros sauces this year. I also have made a couple different jellies with the habenaros and from the looks of things, I need many more recipes to use them for something! This first recipe I personally like better than the second. The second is almost like a mustard.

Hot Sauce
Yield: 2 cups

12-15 habenaros, stems removed and chopped
1/2 cup chopped onion
3 cloves garlic, minced
1 tablespoon vegetable oil
1/2 cup chopped carrots
1/4 cup distilled vinegar
1/4 cup lime juice

Saute onion and garlic in oil until soft. Add Carrots with a small amount of water. Bring to a boil, reduce heat and simmer until carrots are soft. Place mixture in blender with chiles, and puree ntil smooth. Combine puree with vinegar and lime juice; simmer 5 minutes to combine flavors. Put into sterilized bottles and seal.

Hot Sauce

12-15 habenaros, coarsely chopped
1 large mango
1 cup prepared yellow mustard
1/4 cup packed brown sugar
1/4 cup white vinegar
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon freshly ground black pepper

Peel, seed and mash the mango. Mix all the ingredients together.
May puree mixture if you want more of a smooth sauce. Simmer about 5-10 minutes and place in sterilized containers. HOT!