Habanero Sherry Sauce - cooking recipe

Ingredients

2 habanero peppers, seeds and stems removed, minced
1/2 cup dry sherry
1/4 cup ketchup (I recommend Chile-Banana-Mango Ketchup)
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1 tablespoon tamarind paste (I recommend Tamarind Sauce)
1 tablespoon brown sugar
1 1/2 teaspoons mustard powder

Preparation

Compine all ingredients in a bowl or jar, mix well, and let steep for 7 to 10 days to blend the flavors. This sauce will keep for months covered in the refrigerator.