Garlic Habanero Hot Sauce

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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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
½ cup lime juice
1 teaspoon ground cumin
1 teaspoon salt
Cooking Directions

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.