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Hot Caribbean Habanera Hot Sauce Recipe

12 Habanera peppers; hand-picked (up to)
5 Dried; smoked jalapenos
2 Papayas
3 tb Chopped onion
1/4 c Vinegar; or more
2 tb Lime juice
1 tb Salt
1 tb Sugar
1 pn Cinnamon (can omit; if-desired)
1 pn Garlic
1/4 c Mustard; or less

~Hydrate the dried jalapenos. Retain approx. 1/4 cup of the liquid.

~Chop all solids. Throw into blender with liquid ingredients.
"Liquefy" for a good, long time ... goal here is to do away with all
chunks of anything. Note: I left seeds & "flesh" of peppers intact.
For a more mild sauce, you may want to extract these

~Once mixture is very smooth, cook over very low heat for 30-60
minutes. Stir often. During this time, taste (as much as you are
able to), and add additional amounts of desired ingredients until you
achieve the taste you desire. Goal is to come up with a sauce that is
sweet at first taste, then leaves a healthy amount of pain as the
taste fades away.

~Remove from heat, cool 30-60 minutes.

~Strain mixture to extract liquid, leave behind seeds, pulp, etc.
This will take a while - be patient.

~Store extracted liquid in an air-tight container, or in a sealed
bottle. Time will increase heat & taste.

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