Ingredients
- 10 habanero peppers, stemmed and seeded
- 4 jalapeno peppers, stemmed and seeded
- 4 Fresno chile peppers, stemmed and seeded
- 1 cup water
- 1 cup white vinegar
- 1/4 cup chopped sweet onion
- 1/4 cup brown sugar
- 2 teaspoons garlic powder
- 1 teaspoon liquid smoke flavoring
- Salt to taste
Directions
Blend habanero peppers, jalapeno peppers, and Fresno peppers in a blender on 'liquefy' setting until smooth. Add water, vinegar, onion, brown sugar, garlic powder, and liquid smoke to pureed peppers. Blend until smooth and liquefied; season with salt. Blend again. Pour chile sauce into a sterilized glass container with a tight seal; refrigerate overnight.
