Start by getting your ingredients ready. Peel and chop the carrots, remove the stems and seeds from the habanero peppers, and chop the onion and garlic.

Heat up some olive oil in a saucepan over medium heat. Add the onions and garlic, and cook them until they’re soft and fragrant about 3-4 minutes.

Toss in the carrots and habanero peppers, and let them cook for another 5 minutes, stirring occasionally.

Now, it’s time to add the vinegar and water to the saucepan. Let everything simmer gently for about 15-20 minutes until the carrots are nice and tender.

Once the veggies are cooked through, take the saucepan off the heat and let it cool down for a bit.

Transfer everything to a blender or food processor, and add in the honey and a pinch of salt.

Blend everything together until it’s smooth and creamy. If you prefer a thinner sauce, you can add a bit more water.