1. Place the whole bell peppers on an open gas burner. Blacken and char the peppers on all sides. Place the peppers in a stainless steel hotel pan to cool. Split the peppers in fourths lengthwise. Remove the seeds and core and discard. Using a paring knife, remove the charred exterior and discard. Small dice the peppers and refrigerate until needed.
2. In a stainless steel bowl, add the habañeros and 1 Tbsp. of oil. Toss so the habañeros are fully coated.
3. Roast the habañeros at 450°F until they are blistered. Place the peppers in a stainless steel bowl to cool. Remove the stem, core and seeds. Add the peppers to a food processor and pulse until they are finely chopped. Refrigerate until needed.
4. In a nonreactive saucepot add the carrots, onions, peppers, garlic, vinegar and water. Bring to a boil. Reduce to low heat and cover. Simmer 10 minutes.
5. In batches purée all ingredients in a blender until smooth. Pass through a chinois, pressing all of the liquid out. Discard the pulp. Season with salt and sugar and adjust the consistency as needed with water.
6. Place the sauce back in a clean saucepot and add the soy lecithin and xanthan gum. This will ensure the water and vinegar will stay emulsified for a longer hold and creamier texture. Use and immersion blender to purée. Bring to a simmer and remove from heat.
7. Pass through a chinois one last time and allow to cool. Transfer to a covered storage container, label, date and refrigerate until needed.
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