To make a hot pepper sauce, saute 6 chili peppers and 1 tablespoon minced garlic in 1 tablespoon olive oil. Stir in a 6-ounce can tomato paste and 3/4 cup vinegar. Boil, and add another 3/4 cup vinegar, 1 teaspoon black pepper and 1 teaspoon lemon juice.
AboutFood.com recommends using at least some chipotle peppers in this recipe. If using habaneros, puree them in a blender with a small amount of water and strain, then use the resulting liquid rather than the actual peppers. To make the sauce hotter, go ahead and use the peppers. If using more than 1 habanero and the resulting liquid, reduce the vinegar by the amount of habanero liquid added.
A Trinidadian-style hot pepper sauce uses a blender and requires no cooking. Wearing disposable gloves, roughly chop 15 habanero peppers and place in a blender. Add 1 small mango, peeled, seeded and cut into chunks, 1 roughly chopped onion, 3 roughly chopped green onions and 2 cloves of garlic. Pour in 1 1/2 cups vinegar and 2 tablespoons vegetable oil. Squeeze in the juice of 2 limes. Cover the blender and pulse until mixture is finely chopped. Add 1/4 cup dry mustard, 1 tablespoon salt, 1 teaspoon curry powder and 1/2 teaspoon lime zest. Blend all ingredients until smooth.