Wash, trim and halve the carrots. Quarter the onion. Place the vegetables, along with the peppers onto a sheet pan and drizzle with oil.
Heat a grill to 450°F and cook the carrots for 5 minutes on each side. Move the carrots to a cool part of the grill and place the onions and peppers over the flame. Grill the peppers and onions for 6 minutes, turning to ensure an even grill.
Pull the vegetables from the grill and allow to cool.
Using gloved hands, deseed the habanero peppers. Add them to a blender along with the garlic, grilled carrots and onions.
Add the vinegar, salt and water to the blender and puree the hot sauce until smooth.
Spoon the hot sauce into 4 ounce glass jars with lids. Store the hot sauce in the refrigerator and freeze the rest. This recipe makes 8 jars of sauce.
