This recipe is dedicated to “Ryan The Cop”
20-30 Habanero or Trinidad Scorpion Chilies seeded.
Enough white vinegar to cover
1/2 tsp salt or more to taste
5 cloves garlic or more to taste
In a sauce pan combine all ingredients and simmer for 1 hour or longer. Transfer chilies and garlic to a blender or food processor. Let the chilies cool before processing; the hot chilies will release very harsh fumes that will make you very unhappy. When cool, blend until smooth. Push down chilies from the sides with a spatula and blend again. Add reserved vinegar as you blend to your desired consistency. Add more salt as needed.
Use rubber gloves or wash your hands with a bleach solution or you will be sorry. Washing your hands with regular or dish soap will not do the trick.
I used Trinidad Scorpions in my sauce. The Trinidad Scorpion is between 800,000 and 1,400,000 on the Scoville Scale.
Habanero is about 300,000 to 500,000 on the Scoville Scale