This is one of the most fiery hot sauces out there, but if you’re like me, a the hotter, the better. The fresh ingredients give it a mellow, almost creamy texture, which also is a plus when it comes to hot sauce. Beware, a little goes a long way!

1/4 cup good olive oil

1 cup of fresh cherry tomatoes

1/2 Spanish onion

3 habanero peppers

3 hot cherry peppers

4 cloves of garlic, cut in half

Juice of one lime

2 tablespoons apple cider vinegar

Sea salt to taste

If you’re using a grill, heat to high. Place all peppers directly on grill/coals until charred. Let cool. If you don’t have a grill, roast in the oven at 450 until charred, about 20-30 minutes. Let cool. Once peppers are cool, slice in half and remove the seeds. (Warning! These pepper are extremely hot, wearing latex gloves are necessary.) Add charred deseeded peppers to the blender or food processor with remaining ingredients. Blend on high until emulsified. You may need to add water for more liquid. Season to your liking. Place in bottle in fridge for up to a week.