Mince the onion and garlic.

Mince the carrot.

Chop the habanero chiles (use gloves!).

Saute the minced onion and garlic in oil over medium heat until softened.

Add the minced carrot and water to the pan.

Bring the mixture to a boil, then reduce heat and simmer until the carrots are soft.

Remove the pan from the heat.

Stir in the chopped habanero chiles, lime juice, white vinegar, and salt.

Carefully transfer the mixture to a blender or food processor.

Puree the mixture until smooth.

Transfer the hot sauce to sterilized jars or containers.

Store the hot sauce in the refrigerator.