Consider yourself warned! This is a massively fiery Habanero Hot Sauce! All you need is a drop or two to amp up your favorite dish, with a special nod to Fish Tacos. Yum! (Note: instructions not meant for canning or long term preserving.)
Use caution (or gloves) if it's your first time using habanero peppers. Be sure not to touch your eyes or nose when handling them. Wash hands (and knife) thoroughly after handling them.
A single cup of fruit seems to be a good ratio for this recipe, with peach, pineapple, and mango all being good options. I used 3/4 cup peach and 1/4 cup pineapple but feel free to get creative.
Considering the acidity of the vinegar, it's best to use a non-reactive pan for this recipe, with stainless steel being a good option.
You can optionally strain the hot sauce if you want a thinner, more liquidy version. I usually skip the straining and leave it a bit chunky.