Chop the onion, garlic, and carrot.

Seed and finely chop the habanero peppers.

Sauté the garlic in a coated saucepan until fragrant.

Add the onion, carrots, and water to the saucepan.

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

Remove the saucepan from the heat.

Add the chopped habaneros, optional fruits (papayas, prickly pear fruit or mango), lime juice, white vinegar, and salt to the carrot mixture.

Transfer the mixture to a blender.

Puree the mixture until it reaches a smooth consistency.

Pour the hot sauce into sterilized bottles or jars.

Seal the bottles or jars tightly.

Refrigerate the hot sauce.