Step 1

Give the habaneros a good rinse and de-stem them.  Out of habit, I usually scrape out the seeds and pith of habaneros but you can consider this optional.  Use caution (or gloves) when handling habanero peppers.

Step 2

Saute a roughly chopped onion and 2 whole, peeled garlic cloves in a dollop of oil.  It's best to use a non-reactive pan for this recipe with stainless steel being a good option.

Step 3

Once the onion has softened (5-8  minutes) add the six habanero peppers, 3/4 cup peach, 1/4 cup pineapple, 1" piece of peeled ginger, 3/4 cup white vinegar, 1/2 cup water, 1/2 teaspoon salt.  Let the mixture simmer for 5-10 minutes or until everything is at a uniform temp.

Step 4

Add mixture to a blender or food processor and combine well.

Step 5

Take a taste.  It will be plenty hot so consider yourself warned!  You can add dashes of agave or honey to sweeten it up and temper the heat if you want.

Step 6

Serve immediately or store in hot sauce bottles in the fridge where it will keep for at least a month.