Game plan: The hot sauce is ready to be served right away, but the flavors will meld and the heat from the chiles will mellow after 2 or 3 days. Refrigerate in a container with a tightfitting lid for up to 2 weeks.
8 ouncescarrots, ends trimmed and chopped into 1-inch pieces (no need to peel)
8habanero chiles (about 2 ounces), seeds and stems removed
1/4 cup freshly squeezed lime juice (from about 4 medium limes)
1/4 cupcider vinegar
3 tablespoonsolive oil
1 teaspoonkosher salt
1 1/2 teaspoons granulated sugar
Place all of the ingredients in a blender and blend about 1 minute. Stop and scrape down the sides of the pitcher with a rubber spatula, then continue to blend until very smooth, about 1 to 2 minutes more. Transfer to a container with a tightfitting lid and refrigerate for up to 2 weeks.