Habanero Hot Sauce - cooking recipe

Ingredients

8 -12 fresh habanero peppers, seeded and chopped
1 (15 1/2 ounce) can peach slices in heavy syrup
1/2 cup dark molasses
2 tablespoons prepared french's yellow mustard
1/2 cup light brown sugar
1 cup distilled white vinegar
1 1/2 tablespoons white salt
2 tablespoons paprika
1 tablespoon cumin
1/2 teaspoon coriander
1/2 teaspoon ginger powder
1 teaspoon garlic powder (can use 2 teaspoons)
1/2 teaspoon ground allspice
2 teaspoons fresh ground black pepper (or to taste)
1 teaspoon liquid smoke seasoning (optional or to taste)

Preparation

Place the chopped peppers, peaches with the syrup, molasses, mustard, brown sugar and vinegar into a food processor or blender, then add in all spices except the liquid smoke; blend until smooth.
Add in liquid smoke (if using) start with 1/4 teaspoon adding in more to taste.
Pour into glass jars, seal tightly and refrigerate for a few days before using.
Store in refrigerator for up to 6 weeks.