Ingredients:
12 ripe habanero peppers
12 fresh jalapeno peppers
1/2 cup dried tabasco chilies
4 hot banana peppers
1 green pepper
1 sweet red pepper
1 medium cooking onion
2 bulbs garlic
6 tbsp. salt
2 tbsp. black pepper corns
4 tbsp. sugar
6 cups water

Directions:
Don Rubber Gloves! Core and remove seeds from green and sweet red peppers. Peel onion and garlic. Coarsely chop onion, garlic, and all peppers. Place all ingredients in a large saucepan. Cover and simmer for at least an hour, adding small amounts of water and stirring as level decreases. Remove from heat and place contents in bowl of food processor. Puree until smooth. Push contents through a strainer with the back of a wooden spoon (mixture will be thick). Pour into sterilized bottles when cool. Store in the fridge. NOTE: THIS SAUCE IS NOT FOR THE TIMID!!