Sauté the onion and garlic in oil until soft; add the carrots with a small amount of water. Bring to a boil, reduce heat and simmer until carrots are soft. Place the mixture and raw chilies into a blender and puree until smooth. Don't cook the peppers, since cooking reduces flavor of the Habaneras. Combine the puree with vinegar and lime juice, then simmer for 5 minutes and seal in sterilized bottles.
Heat index : 9 on a scale of 1-10.