Hell Fire Hot Sauce

20 Habaneros, halved and seeded

5 cloves of garlic, peeled

3 large jalapeños, halved and seeded

1/2 cup water

1/2 cup distilled white vinegar

1/4 cup bottled lemon juice

1 TBLS molasses

1/2 TBLS paprika

1/2 tsp salt

1 TBLS hot pepper sauce

Place Habaneros, garlic and jalapeño on a pan with olive oil on the pan and on the veggies.

Put the pan on indirect heat on a charcoal grill for 20-30 mins.

Check and stir every 10 minutes to make sure they don't burn.

Grill until slightly chard.

Add the grilled veggies with the rest of the ingredients in a blender and blend it up until mixed.

Put in a jar and use as a mopping sauce or table sauce.

Keeps in the refrigerator for around a week.

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