F-16 Afterburner Hot Sauce

Course : BBQ Sauce
Serves: 2
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1/2 medium ancho chile, soften in hot water -- for 20 minutes
1 medium jalapeno -- chopped
16 medium habaneros, stemmed, seeded, chopped
1 cup chopped onion
4 medium garlic cloves
1 tablespoon lemon juice
1 tablespoon amber rum
1 cup white vinegar
1/2 teaspoon oregano

Preparation / Directions:

Chop habaneros and onion in food processor. Combine lemon juice, rum, vinegar in pan and bring to boil. Finely chop ancho. Pour liquid into food processor. Add oregano, jalapeno, and process lightly. Add ancho 1 teaspoon at a time. Will keep 6 weeks in fridge.

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