Garlicky Red Chili Hot Sauce

I've been making this sauce with slight variations for about 3 years. My habañeros, grown in containers on my Chicago balcony, vary in heat and harvest every year. I especially like this combination because the bell peppers still allow for the floral, citrusy flavors of the habañero to come through. I'll do a batch with toned down heat by simply removing seeds & ribs. Also varied it using orange & yellow bells -- the flavor and heat remain, but the different look of the finished sauce is nice.

For hot liquids in the blender leave off the little center of the lid and cover the whole lid with a folded towel. Steam can escape so no explosions. You only have a towel to clean not the whole kitchen. Been there done that.

I made a very similar recipe, but added some additional ingredients for additional depth of flavors. A whole white onion, one yellow and one orange bell pepper, about 8 habaneros, 6 cloves of garlic, 1 tbs grated ginger, 1/2 tbs mustard, 1 tbs cumin, 1 tbs salt, 1 tbs black pepper, and 1 cup of white vinegar. I think it's an amazing sauce. Cooking instructions were the same as above.