Ingredients

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– 2 lbs habeneros

– 2 large yellow bell peppers

– 2 large red bell peppers

– ¹⁄₂ cup brown sugar

– 1 ¹⁄₂ cups brandy

– 2 cups white vinegar

Preperation

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– De-stem all peppers

– Blacken peppers on grill

– Cut large peppers into 2″ strips

– Cut small peppers in half

– Put all ingredients into a pot on the stove

– The level of the liquid should be under the level of the peppers, but not too much under

– Bring the mixture to boil

– Stir, stir, stir

– Let it boil for 15 mins

– Turn down the heat and let it simmer for 45 mins

– Scoop out the mixture and blend to desired consistency

– put it in jars and let it cool off

Notes

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– The sauce is a lot hotter when it’s cooking than after it’s cooled. So be wary of taste-testing, especially when using high-test peppers.