Habanero Hot Sauce - cooking recipe

Ingredients

6 habanero peppers, stemmed (remove seeds if you can't take the heat)
0.5 (15 ounce) can peaches in light syrup
1/4 cup yellow mustard
1/4 cup dark brown sugar
1/2 cup apple cider vinegar
1 tablespoon salt
1 tablespoon paprika
1/2 tablespoon black pepper
2 teaspoons ground cumin
1/2 teaspoon pumpkin pie spice (because I had neither ground ginger or allspice on-hand)

Preparation

Put everything in a food processor or blender until there are no more chunks.
Pour into a glass jar or bottle. I poured mine into a clean 12-oz bottle that used to hold Crystal hot sauce, because I wanted the shaker top insert.
If you want to keep it shelf-stable, you could probably pour into glass jars and process in a boiling water bath for 10 minutes.