Bring to a boil, reduce heat and simmer until carrots are soft.
Place in a blender with the peppers; puree until smooth.
Mix puree with vinegar and lime juice and simmer for 5 minutes.
Seal in sterilized bottles/jars. Makes 2 cups.
You can also try: My recipe.
I'm allergic to onions, so I make mine somewhat differently
24-30 Habenero peppers, stemmed and chopped, 2 Tbsp Olive oil, 1 pound shredded carrots, 2 heaping Tbsp of chopped garlic (I get this at the market in a jar. I prefer to use the water pack, but the garlic packed in oil works just as well), 1 cup apple cider vinegar, 1/2 to 3/4 cup key lime juice.
Saute Garlic in oil until soft.
Add carrots and stir-fry for a minute or two to distribute the garlic well.
Add enough water to come just short of covering the carrots.
Bring to a boil, and simmer until carrots are soft, and liquid is reduced to about 1/2 of what you started with.
Put carrot mixture and peppers into food processor and process until relatively smooth, adding vinegar and lime juice.
Return to the stove and simmer 5 to 7 minutes.
For smooth Tabasco style sauce, strain through cheesecloth (pressing out all the liquid) and bottle in sterilized bottles.