Habanero Hot Sauce

• 8 -12 fresh habanero peppers, seeded and chopped
• 1 (15 1/2 ounce) can peach slices in heavy syrup
• 1/2 cup dark molasses
• 2 tablespoons prepared french's yellow mustard
• 1/2 cup light brown sugar
• 1 cup distilled white vinegar
• 1 1/2 tablespoons white salt
• 2 tablespoons paprika
• 1 tablespoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon ginger powder
• 1 teaspoon garlic powder (can use 2 teaspoons)
• 1/2 teaspoon ground allspice
• 2 teaspoons fresh ground black pepper (or to taste)
• 1 teaspoon liquid smoke seasoning (optional or to taste)

1. Place the chopped peppers, peaches with the syrup, molasses, mustard, brown sugar and vinegar into a food processor or blender, then add in all spices except the liquid smoke; blend until smooth.
2. Add in liquid smoke (if using) start with 1/4 teaspoon adding in more to taste.
3. Pour into glass jars, seal tightly and refrigerate for a few days before using.
4. Store in refrigerator for up to 6 weeks.

peppers, syrup, dark molasses, light brown sugar, white vinegar, white salt, paprika, cumin, coriander, ginger powder, garlic, ground allspice, fresh ground black pepper, liquid smoke seasoning

Taken from www.food.com/recipe/habanero-hot-sauce-285121 (may not work)