Habanero Hot Sauce

Let’s make it

1. Wear gloves. Stem the habaneros, drain them if fermented, and roughly chop. Deseed and chop the sweet pepper.
2. Put the peppers in a large saucepan with the full quantity of vinegar. Simmer gently for 15 minutes until soft, with the kitchen well ventilated.
3. Take the pan off the heat and blend with an immersion blender until smooth. Stir in the salt, tasting before adding it all if the peppers were fermented.
4. Simmer for another 5 minutes, stirring, then press through a fine sieve for a smooth sauce.
5. Cool promptly in shallow containers and refrigerate within 2 hours. Transfer to clean bottles and keep refrigerated at 4°C or below from the outset. Freeze excess sauce for longer storage.