Mint Habanero Sauce - cooking recipe

Ingredients

1 1/2 cups balsamic vinegar
1 1/2 cups white wine vinegar
1 1/2 cups cider vinegar
1 cup sugar or 1 cup equivalent sugar substitute
2 habanero peppers (or scotch bonnet)
3/4 cup fresh mint leaves

Preparation

In a nonreactive saucepan cook vinegars and sugar over medium-high heat until sugar is completely melted and mixture is reduced by at least half and is thick. Finely chop peppers, removing seeds and membranes for a milder sauce, or chop them in to make a hotter sauce. Carefully transfer mixture to a blender and add the habaneros and mint. Blend until smooth. Let cool to room temp or serve warm with chicken, goat, lamb, or mutton.
Note: This mixture works well in a meat injector while still warm and has not set up, or leave less thick if using in this manner.