Habanero Hot Sauce

• 6 habanero peppers, stemmed (remove seeds if you can't take the heat)
• 0.5 (15 ounce) can peaches in light syrup
• 1/4 cup yellow mustard
• 1/4 cup dark brown sugar
• 1/2 cup apple cider vinegar
• 1 tablespoon salt
• 1 tablespoon paprika
• 1/2 tablespoon black pepper
• 2 teaspoons ground cumin
• 1/2 teaspoon pumpkin pie spice (because I had neither ground ginger or allspice on-hand)

1. Put everything in a food processor or blender until there are no more chunks.
2. Pour into a glass jar or bottle. I poured mine into a clean 12-oz bottle that used to hold Crystal hot sauce, because I wanted the shaker top insert.
3. If you want to keep it shelf-stable, you could probably pour into glass jars and process in a boiling water bath for 10 minutes.

peppers, peaches, yellow mustard, brown sugar, apple cider vinegar, salt, paprika, black pepper, ground cumin, pumpkin pie spice

Taken from www.food.com/recipe/habanero-hot-sauce-508507 (may not work)