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.
printed form www.auntbsfavorites.blogspot.com