After experimenting with several online recipes, I have found a winner. Throw this in a two quart size blender: About 12-15 (give or take...) Habanero peppers. Remove the seeds. 1 can sliced peaches in either heavy or light syrup. 1 cup white vinegar 1/2 cup molasses 1/2 cup light brown sugar 1/4 cup yellow mustard 2 tablespoons salt 2 tablespoons paprika 1 tablespoon ground black pepper 1 tablespoon ground cumin 1/2 teaspoon coriander 1/2 teaspoon ginger 1/2 teaspoon allspice The original recipe called for 1/2 cup mustard but it seemed like too much so I halved it. Blend it all on high until liquified. Refrigerate overnight or use right away. You can also freeze or can jars of it. It's also supposed to keep for a long time in the refrigerator. I canned the extra out of the first batch but I'm going through it so fast, after filling my old tabasco bottle with it I just freeze the rest until ready to use. I eat it on just about everything. It's a great wing sauce. I've turned my neighbors, friends, coworkers, and some students at work on to it and everyone has loved it.