Step 1

In the bowl of a food processor, combine the shallots, the Serrano, red chili, Thai and Habanero peppers, garlic, sugar, salt, lime juice, canola oil, vinegar and Worcestershire sauce. Pulse until a chunky paste forms.

Step 2

Pour the paste into a small skillet or saucepan and bring to a simmer over medium heat. Let simmer for 7 minutes, or until the aroma of the garlic is noticeable. Remove from heat and let cool. Store covered in a sealed glass container in the refrigerator.