How to Make It
Heat oil in a medium skillet over medium. Add carrots, onion, and garlic; cook 10 minutes or until tender, stirring often. Remove from heat; cool 10 minutes. Transfer to a blender. Add chiles, 6 tablespoons water, vinegar, juice, and salt; process until smooth. Serve immediately, or refrigerate in an airtight container up to 7 days.