1. Wearing gloves, carefully remove the stems and seeds from the Carolina Reaper peppers. The seeds and membranes are where most of the heat resides, so adjust the number of peppers based on your heat tolerance.
2. In a saucepan, heat a small amount of oil over medium heat. Add the minced garlic, chopped carrots, and chopped onions. Sauté for about 5-7 minutes until the vegetables start to soften and the onions become translucent.
3. Add the Carolina Reaper peppers to the saucepan and continue to cook for another 2-3 minutes, stirring frequently.
4. Pour in the vinegar and water, then add the sugar and salt. Stir everything together. Bring the mixture to a simmer, then reduce the heat and let it simmer for about 10-15 minutes, or until the vegetables are very soft.
5. Carefully transfer the hot sauce mixture to a blender or food processor. Be cautious of the fumes when blending hot peppers. Blend until the sauce is smooth and no large chunks remain.
6. If you want a smoother hot sauce, strain it through a fine-mesh strainer or cheesecloth to remove any remaining solids. Press down on the solids to extract as much liquid as possible.
7. Let the Carolina Reaper hot sauce cool to room temperature. If desired, add the juice of one lime for extra flavor and balance. Taste and adjust the seasoning if necessary.
8. Pour the hot sauce into clean, airtight bottles or jars. Seal them and refrigerate the sauce. The flavors will meld and intensify over time. It can be stored in the refrigerator for several months.

Safety Note: Be extremely cautious when working with Carolina Reaper peppers or any other extremely hot chili. Wear gloves and avoid touching your face, especially your eyes, after handling them. Proper ventilation is essential when cooking with super-hot peppers to avoid inhaling the spicy fumes, which can be very uncomfortable. Wash your hands thoroughly after handling the peppers.