Combine the vinegar, chiles, and salt in a large nonreactive pot over medium high heat.

Bring to a boil.

Let the mixture cool, then puree in a blender and strain.

While the peppers are cooking, in a separate pot combine the carrots with water to cover.

Simmer until very tender but not overcooked, about 10 minutes.

Drain well.

Puree the carrots in the blender until smooth (you don't need to strain them), then stir into the strained vinegar mixture.

If it's too spicy hot, thin it down with a little water.

Use immediately, or transfer the hot sauce to airtight, sterile jars or bottles and refrigerate.

*This sauce will literally last for years when stored in your refrigerator.*

**This recipe makes 4 cups.**

***This also makes a nice gift.***