Mike's Garlic Habanero Chile Sauce

Open a window or turn on a fan.

Rough chop all vegetables and throw everything [except for pureed garlic, lime juice and salt] in the into a thick bottom pot with tight fitting lid.

Let her boil down.

Drain solids from pot and catch/reserve your fluids.

Just in case you need it to thin your sauce.

Definitely reserve those leftover fluids from your pot in a large zip lock bag to use in the following days.

It makes a delicious, spicy marinade for most meats.

Or, I'll commonly use it for steak, chicken and shrimp fajitas.

Place solids in your blender.

Don't over blend.

Again, you'll want some body to this sauce.

After blending - taste test your sauce.

If you feel it's a bit bitter due to the high acidity from the peppers and tomatoes - try this easy step.

Pour your blender contents into a large bowl.

Can this salsa in clean Mason Jars while it's still piping hot.

Then, refrigerate immediately.

These jars do make great little gifts for neighbors and co-workers!

Know that Guacamole Dip and Sour Cream will tame the heat in this sauce substantially.

Feel free to check out my Mike's Fiesta Guacamole recipe.

Serve chilled.

Enjoy!