Ron'S Afterburner Mexican Hot Sauce - cooking recipe

Ingredients

2 cups dried red chili peppers or 12 habaneros, sliced in half with seeds
1 diced carrot, if using habanero recipe
1/4 cup dried onion flakes
1 teaspoon salt
1 teaspoon cumin powder
1 teaspoon oregano
1 tablespoon chili powder
1 teaspoon paprika
4 tablespoons white vinegar
2 cups water
2 (8 ounce) cans tomato sauce

Preparation

Make sure the red chili peppers are the hot dried type with stems removed. Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about ten minutes. Remove from heat and let cool. Place in blender and add tomato sauce. Add carrot at this point if using Habanero recipe. Blend until smooth. Add a little more water if to thick.
If you use the Habanero's recipe make sure you include the seeds. If you want to tone it down a little then remove the seeds.