Chris' Habanero Sunrise Hot Sauce

1. 1

   Do not peel the fruits and veggies yet. Coat first 5 ingredients in vegetable oil (yes, the lime and ginger too) and roast over very hot coals that are close to the grill (a hibachi works great for this). Turn frequently with tongs and don't allow habaneros to completely blacken, just lightly and evenly scorch them (usually they'll 'pop' when almost ready) about 4 minutes total.

2. 2

   When roasting is done, put habaneros in a bowl and cover with plastic wrap and allow to cool. This helps with peeling. You can also add a small piece of ice to the bowl if so inclined, but it's not really necessary. For the habaneros, peel the thin outer burnt skin off the main flesh and toss. Toss the stems, scrape the seeds, and tear the membranes that hold the seeds out (or you can keep the seeds/membrane if you like your sauce really hot). I like to do this under a thin cold stream of water to help flush out the seeds. Put the main flesh into blender for next step, but don't turn on the blender until the very end, when all ingredients have been added.

3. 3

   IMPORTANT SAFETY TIP: The essential oils in habaneros can cause nasty, painful reactions with all parts of your skin. Wash your cutting surface, utensils, and hands before proceeding with the rest of the recipe. Wash your hands a couple more times as the oils are hard to get off and if you wipe your eyes, it's all over.

4. 4

   Squeeze the juice out of the lime into your blender. Peel the onion and garlic and add to blender. Peel then finely grate the ginger and add to blender.

5. 5

   Add the remaining ingredients except salt and vinegar and puree the mixture. Pour into bowl and whisk in salt and vinegar to taste. Cover and refrigerate.

6. 6

   It is important to allow the sauce to sit for a day or two to develop it's full flavor.

No additional tips available.