Garlic-Habanero Hot Sauce

By BobN

Ingredients

• 6-8 habanero peppers, stemmed and halved (or Yellow Scorpion peppers, if you have them and want some REAL heat)
• 2 tablespoons olive oil
• 1 cup water
• 4 cups white vinegar
• 20 garlic cloves, peeled and coarsely chopped
• 1 small onion, chopped
• 8 tablespoons sugar
• 3 teaspoons Worcestershire sauce
• 1/2 cup lime juice
• 1 teaspoon ground cumin
• 1 teaspoon salt

Details

Adapted from chilipeppermadness.com

Preparation

Step 1

Preheat oven to 425°.
Set peppers on a baking sheet and sprinkle with 2 tablespoons olive oil.
Roast in the oven 15-20 minutes or until soft and skins begin to blister.
Heat a large pot to medium heat and add remaining ingredients. Bring to a boil then reduce heat to low and simmer about 20 minutes, or until onion and garlic soften.
Add roasted peppers and simmer about 5 minutes.
Transfer mixture to a food processor and puree until smooth. Alternatively, use an immersion blender and puree directly in the pot.
Simmer another 5-10 minutes.
Serve, or strain into sterilized bottles until ready to use. Should keep about a month.