Recipe - Falco's Fire Sauce

It's been quite a while since I posted a recipe here. Using the ingredients shown in the picture below, I actually measured everything today while I whipped up a batch of this, though I've been making this sauce for over a month now.

This zesty sauce can be used as a marinate, barbecue sauce, or condiment. I use it on hot dogs both as a catchup replacement, or brushing the dogs with it before grilling. It's really great with vegetables too. I often toss veggies with it, and fry them on the stove with eggbeaters as a spicy garden omelet. It's as tasty with seafood as it is with any kind of meat. I've even brushed it on corn on the cob and then grilled the corn. While this recipe has heat, cooking mitigates a good portion of this. For those with limited tolerance for hot foods, you probably do not want to use this uncooked as I often do.

WARNING! Use caution when preparing this recipe and handling habenro peppers and other spicy ingredients! Afterward make sure you wash your hands thoroughly with soap and water. Rubbing your eyes after de-seeding a Habenaro pepper can be quite the unforgettable experience! Use caution when removing the lid of the blender after blending. The fumes arising from the blender can be irritating to the eyes and throat (makes your mouth water for some of this, don't it??). No kidding here! Th first time I made this I followed the chef's instinct to take the lid off the blander and smell my creation. BIG mistake! My eyes watered profusely, my throat almost clogged shut, and I coughed for an hour afterward. I also rubbed my tearing eyes with the hands that had been rinsed in water......it...was......memorable!! Ingredients: 1 7 oz jar Conimex Sambal Oelek (It must be this brand) 1 7 oz can Chipotle Peppers in Adobo Sauce (I use Embassa brand usually) 1/2 cup red wine vinegar 1 cup water 1 cup Splenda 2 tbs curry powder 2 tbs paprika 2 tbs onion powder 1 tbs cumin 2 Habenaro peppers (seeds in or out; in makes it spicier!) 1 tsp freshly ground black pepper (only 1 tsp; don't want to make it too spicy!) 1/2 cup roasted garlic cloves Juice from one lime Note: Those not concerned about sugar or calories can substitute 1/2 to 3/4 cup of honey for the Splenda. Preparation: In a blender add the jar of Sambal Oelek, the habaneros, the can of chipotle peppers in adobo sauce, the red wine vinegar, the Habenaros, and 1/4 cup of water. COVER! Blend on liquefy or puree until smooth. Wait a minute or two before carefully removing cover, as mentioned above the fumes of this first blend can be most powerful! Seriously! Add remaining ingredients and again blend until smooth. Keeps for about 8 days in the fridge, I sometimes split the batch and put half in a freezer storage bag and freeze for up to a month. ENJOY!!