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Red Pepper Habanero Sauce

6-8 Large red peppers: Halved and seeded
6-8 Habanero chili peppers: seeded (wear rubber gloves or be sorry)
1 Tbs Vinegar
1/2 tsp Salt
1/2 tsp garlic powder (optional)

Place red peppers skin side up on the sheet pan and broil on the
top rack of oven until the skins of peppers are blistered and
blackened. Immediately transfer red peppers to large bowl and
cover tightly with plastic wrap, set aside to allow heat and steam
to further loosen the skin of the peppers.

Meanwhile place the Habanero peppers on the same sheet pan and
place in the oven to partially cook.

After the roasted red peppers have cooled sufficiently, peel off
the skin of each pepper half, placing the meat of the pepper in
the blender. Add any liquid in the bowl to the blender, (this is
additional flavor essence of the peppers.)

Add the Habanero chilis and remaining ingredients to the blender.
Blend to a smooth consistency, transfer to a container, cover and
refrigerate.

To make Green Pepper Jalapeno Sauce: Substitute Green or Poblano
Peppers and Jalapeno chilis

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