This hot sauce is hot, hot, hot! I especially like it to marinate pork or chicken, but be warned again, it's not for the faint of heart.

Stem and seed the habeneros (wear gloves and be cautious not to touch your face or eyes when working with hot peppers). Reserve seeds. Place prepared habeneros and remaining ingredients in a food processor and purée.

You can now adjust the heat to make it hotter by adding some of the seeds to the mixture. The more seeds you add, the hotter the sauce will be. Purée until smooth. Keep refrigerated.