First things first—let’s get your ingredients ready. Wash your habanero peppers, tomatoes, and carrots thoroughly. You want everything to be fresh. Don’t forget to wear gloves when handling habaneros. Those little firecrackers can pack a punch!

In a blender, toss in the quartered tomatoes, diced carrots, and the halved garlic cloves. The tomatoes add juiciness, while the carrots bring a slight sweetness to counterbalance the heat. Blend this mixture until smooth.

Next up, add the halved habanero peppers to your blender. You might want to start with just one to gauge the heat levels if you’re not a chili champ. Blend again until they’re well incorporated into the tomato-carrot base.

Now, let’s kick up the flavor! Add your sliced onions, olive oil, distilled white vinegar, lime juice, honey, and ground cumin to the mixture. Give it a good blend again. The vinegar and lime will brighten things up, while the honey brings balance.

Finally, season generously with salt. Taste your sauce and adjust as needed. You might want more lime or a pinch more honey. It’s all about discovering your perfect flavor balance.

Once blended, pour the sauce into a jar and refrigerate for at least an hour. Chilling allows the flavors to meld perfectly. After this time, it’s ready to be slathered onto anything you wish!