Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
2. Step
Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
3. Step
Roast for 10 minutes, until the edges of the peppers are brown.
4. Step
Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
5. Step
Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
6. Step
Remove the pot from the heat and let cool.
7. Step
Pour the vegetable mixture into a blender and puree until smooth.
8. Step
Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
