Lip Burnin' Habanero Hot Sauce


12 each Habanero Peppers
1 clove Garlic, peeled
½ cup White vinegar
½ teaspoon Sugar
½ tea spoon Salt
1 tablespoon Molasses

Boil the chile peppers and garlic with the vinegar in a non-metallic saucepan until tender. Puree in a blender with the salt, sugar and molasses.

Strain through a metal sieve to remove solids. Pour strained habanero mixture into a metallic saucepan & dilute with more vinegar until it is has a creamy texture.

Bring to a boil, then pour into a hot, sterilized bottle, leaving approximately 1/2 inch air space at the top. Remove air bubbles from mixture by scraping the inside of the bottle with a sterilized knife. If you don't have a small enough knife, you can use chopsticks or any other similar object as long as it has been cleaned and sterilized.

Wipe the rim clean and seal with a scalded top. Boil sealed bottle for 15 minutes to sterilize and complete the seal. Store in the refrigerator after opening.

More info on habanero and chile peppers
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