Caribbean Calypsto Sweet & Hot Chili Sauce

I did not have a pretty jar to store this sauce in but any jar will work.

5 Habanero Peppers***

1 tablespoon Olive Oil

1  Onion, chopped (add what you want, adjust to your taste)

2 to 6 cloves of Garlic, chopped (adjust to your taste)

2 tablespoons Lime Juice

2 tablespoon Brown Sugar or Honey (you can use plain White Sugar)
2 tablespoons Vinegar (Apple Cider or White)
2 teaspoons Salt
2 teaspoons Mustard Powder
1 teaspoon Allspice, ground
2 teaspoons Rum or Tequila (optional)

***If Habanero peppers are too hot for you or you just can't get them, you can use any hot pepper you want or a combination of hot peppers.

**I used a combination of Tabasco Sauce and the juice & peppers of Tabasco Peppers plus, Jalapenos (juice and peppers) and lots of Red Pepper Flakes instead of the Habanero Peppers.

1. Stem and seed habanero peppers, wearing gloves (Or other peppers if using, deseeding is optional. 
2. Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
3. Combine habanero peppers, onion, garlic, lime juice, brown sugar, apple cider vinegar, tequila, salt, mustard powder, and allspice in a blender; puree until smooth. 

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