Step 1

Make sure you have a window or door open and an extractor fan on to ventilate your kitchen. When the habaneros start cooking you will get chili pepper fumes which might make you cough a bit or make your eyes smart.Sautéing on a grill outside is an option for a chili pepper fume-free house ;O)

Step 2

Over a medium heat warm a skillet with the oil ( or a tablespoon of water to keep the recipe oil-free), then sauté the onions and bell peppers for a few minutes until beginning to soften.

Step 3

Add the habaneros and sauté for a little while longer until soft and slightly caramelized then add the garlic. Turn off the heat and let the garlic cook in the residual heat of the pan.

Step 4

Turn off the heat and transfer to a blender. Add the vinegar, maple syrup and salt and blend until completely smooth.

Step 5

Open the blender and check the thickness. Add water to thin as necessary, giving it a quick blend in between each addition. Everyone likes their hot sauce different thicknesses so add enough to suit you.

Step 6

Blend until completely smooth then decant into bottles or jars and store in the refrigerator.