Saute onion in oil until soft. Add carrots and water.Bring to boil, reduce heat, and simmer until the carrots are soft. Remove from heat . Add chilies, lime juice and salt to the carrot mixture. Place in processor and puree until smooth.Pour into sterilized jars and seal.

Per serving: 217 Calories; 14g Fat (54% calories from fat); 3g Protein; 24g Carbohydrate; 0mg Cholesterol; 2731mg Sodium