Garlic-Habanero Hot Sauce
- 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
Adapted from chilipeppermadness.com
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.