Step 1

Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

Roast for 10 minutes, until the edges of the peppers are brown.

Step 4

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.

Step 5

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.

Step 6

Remove the pot from the heat and let cool.

Step 7

Pour the vegetable mixture into a blender and puree until smooth.

Step 8

Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.

Step 9

Enjoy!