To preserve the distinctive flavor of the habanero peppers, we don't cook them with the sauce but add them afterwards.
1 small onion, chopped
1 tablespoon vegetable oil
1/2 cup chopped carrots
1 cup water
10 habanero chiles, stems and seeds removed, minced
1/4 cup lime juice
In a pan, saute the onion in the oil until soft. Add the carrots and water. Bring to a boil, reduce the heat and simmer until the carrots are soft.
Add the chiles and lime juice to the carrot mixture. Place in a blender and puree until smooth.