2 large carrots (5-1/2 ounces), peeled, halved lengthwise and quartered
1 large sweet onion (15 ounces), cut into 8 wedges
8 garlic cloves, halved
1 cup water
3/4 cup white vinegar (minimum 5% acetic acid)
1/2 cup fresh lime juice
3 teaspoons salt
1 teaspoon coarsely ground pepper
Cut habanero and serrano peppers in half; discard stems and seeds. In a bowl, combine arbol chiles and enough boiling water to cover. Let stand, covered, 10 minutes; drain.
Meanwhile, in a well-ventilated area, fill a 6-qt. stockpot three-quarters with water; bring to a boil. Add carrots, onion and garlic. Return to a boil; cook until soft, 20-22 minutes. Remove with a slotted spoon to a bowl. Add peppers to stockpot; return to a boil. Boil 1 minute; drain. Place water, vinegar, lime juice, salt and pepper in a blender. Add vegetables; cover and process until smooth. Return to stockpot; bring to a boil.
Carefully ladle mixture into 5 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.