Preheat oven to 425 F.

With the back of a heavy knife, smash garlic cloves. In small bowl, combine with red bell pepper pieces and toss in 2 Tbsp olive oil.

In baking dish, roast red peppers in preheated oven for 20 to 25 minutes, turning them once. Tip habaneros into pan or use tongs. Roast for a further 10 to 15 minutes, or until edges of habaneros are brown and garlic is just golden brown.

While habaneros are roasting, in medium saucepan, sauté onion and carrot on stovetop in 2 Tbsp olive oil until soft, about 7 minutes. Add salt, vinegar, water, and orange juice to carrot-onion mixture and tip in roasted peppers and garlic. Simmer for 10 minutes. Remove from heat and allow to cool for approximately 20 minutes.

When cool, blend in food processor or blender until smooth. Add honey and 1 Tbsp olive oil to help give sauce a glossy texture. Store in covered jar in the refrigerator and serve cold, or warm it gently before serving over potatoes.