Ingredients

• 4 habanero peppers, red, stemmed and seeded
• 6 clove garlic, peeled
• 0.5 cup apple cider vinegar
• 3 tablespoon molasses, dark
• 2 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon paprika, smoked
• 0.5 teaspoon cayenne pepper
• 0.25 teaspoon pepper, black
• 0.5 teaspoon cumin, ground
• 0.25 teaspoon allspice, ground
• 0.25 teaspoon coriander, ground
• 2 ounce tomato paste
• 0.5 teaspoon salt

Steps

1. Wearing gloves, remove stems and seeds from the habanero peppers. Finely mince the peppers and set aside.
2. Mince the garlic cloves finely.
3. In a small saucepan over medium heat, combine the minced habaneros, garlic, apple cider vinegar, molasses, Worcestershire sauce, soy sauce, and tomato paste.
4. Bring the mixture to a gentle simmer, stirring occasionally.
5. Reduce heat to low and stir in the smoked paprika, cayenne pepper, black pepper, cumin, allspice, and coriander.
6. Simmer the sauce for 15 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
7. Remove from heat and let the sauce cool slightly for 5 minutes.
8. Transfer the sauce to a blender or food processor. Pulse until the desired consistency is reached—leave it slightly chunky for texture or blend smooth for a refined sauce.
9. Taste and adjust salt if needed. Pour into a clean jar or bottle.
10. Store in the refrigerator for up to 2 weeks. The flavor improves over time as spices continue to infuse.

Nutrition