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You can remove the seeds from the chiles if you prefer a milder sauce. Although it’s tempting to store this sauce in plastic squeeze bottles, it’s better to store it in glass since plastic can add off-flavors.
Adjust oven rack 8 inches from broiler element and heat broiler. Place jalapeños, carrot, shallot, and garlic on aluminum foil–lined baking sheet. Broil vegetables, turning jalapeños once, until jalapeños are black and blistered, 8 to 10 minutes.
Transfer jalapeños to bowl, cover with plastic wrap, and let sit for 10 minutes. Transfer remaining broiled vegetables to blender jar.
Stem and seed jalapeños and remove most of blackened skin. Transfer jalapeños to blender jar with other vegetables. Add habaneros, vinegar, sugar, and salt and process until smooth, about 1 minute.
Using funnel and ladle, transfer hot sauce to 2-cup glass bottle. Let sauce cool completely. Cover and refrigerate or serve immediately. (Sauce can be refrigerated for up to 3 months; flavor will deepen over time.)