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Heat the olive oil in a medium saucepan over medium-low heat. Add the diced onion and whole garlic cloves. Sauté for about 2 minutes until the onion is translucent and fragrant.
Add the habanero peppers and tomatoes to the pan. Stir to combine and cook for another 5-6 minutes, allowing the peppers and tomatoes to soften slightly.
Pour in the water and vinegar, and add the spices. Let the mixture simmer for an additional 5 minutes, or until the peppers and vegetables are tender.
Remove the pan from the heat and let it cool slightly for about 5 minutes. Transfer the contents to a blender.
Blend on high speed until smooth, about 1-2 minutes. If the sauce is too thick, add a splash of water to reach your desired consistency.
FOR CREAM SAUCE: After blending smooth, then slowly drizzle in ¼ c neutral oil till emulsified into creamy saucy goodness.
Taste and adjust seasoning if needed. Pour the hot sauce into a clean glass bottle or jar. Let it cool completely before sealing and storing in the refrigerator.