Habanero Peach Bbq Sauce - cooking recipe

Ingredients

8 habanero peppers
2 (16 ounce) cans peaches (in syrup)
3/4 cup dark corn syrup
3/4 cup yellow mustard
3 cups ketchup
1 cup white vinegar
2 tablespoons salt
2 tablespoons paprika
1 tablespoon chili powder
3 tablespoons brown sugar
1 1/2 tablespoons ground cumin
1 1/2 tablespoons black pepper
1 teaspoon ground coriander
2 teaspoons powdered ginger

Preparation

*** Wearing gloves*** Remove stems and seeds from peppers (reserve the seeds from one pepper). Do not touch the cut peppers with your bare skin and don't touch your eyes or skin with the gloves after handeling the cut peppers. Trust me, I made this mistake once.
Put peppers and peaches (including the juice/syrup) into a blender and blend until evenly mixed.
Pour blended mixture into a large pot.
Add all other ingredients and the seeds from 1 pepper.
Stir to mix and cook over medium heat.
Bring sauce to a simmer and continue cooking for about 40 minutes, stirring frequently ensuring that the bottom doesn't burn .
Sauce will thicken slightly to the consistency of -- well, of BBQ sauce.
Remove sauce from heat.
If you are canning it, follow standard procedure for sterilizing and canning. If you are just going to eat it, let it cool slightly and transfer it to the desired container. (It's best if it sits for a few days in the refrigerator.).