Instructions: Stem and seed the habaneros, leaving the inner membranes. Combine the habaneros with all the other ingredients except the lemon juice and wine in a blender and process to a fine puree. Transfer to a nonreactive pan and cook over low-medium heat for ten minutes. Add lemon juice and wine, mix well and transfer to sterilized sauce bottles. Keep refrigerated, shake well before use.

I found that this sauce improves over time, apparently as the wine turns into vinegar.

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