Roast the fresh habanero, Anaheim, and time peppers along with the garlic and carrots in the toprack of an oven broiler preheated to 500 degrees for 5-20 minutes. Roasting times depend on your oven so pay close attention. Turn the peppers, garlic, and carrots to evenly roast each side.

While the peppers and aromatics are roasting combine the vinegar and water and set aside for later.

Also combine the grapefruit juice, passion fruit juice, and orange juice and set aside for later.

Remove peppers and aromatics from the broiler. Rough chop the peppers, peel the garlic, and combine with onion in the bowl of a food processor. Process for roughly 30 seconds, then scrape the walls of the bowl and process again for another 10 seconds.

Slowly add the vinegar and water to the food processor pulsing occasionally to mix. When all water and vinegar is added pulse for 5 seconds to blend.

Transfer mixture to a non reactive saucepan and add the salt, ginger, and paprika stirring to combine. Heat on medium-high heat to simmer. Once it begins to bubble reduce heat to low and cook for 15 minutes stirring occasionally.

After 15 minutes slowly add the grapefruit and passion fruit mixture while stirring to combine. Continue cooking for 5 minutes.

Remove from heat and allow to cool for 15-20 minutes.

Once enough to handle use a mesh strainer to separate the liquid from the pulp. You will have to push into the mesh to get the most amount of liquid out of it. When finished you may discard the pulp or use it for a fresh spicy kick in salsa or pasta sauce.

Once strained the sauce may be jarred and kept in the refrigerator for up to 1 month or canned and stored for longer.