Step 1

Notes: I have been in this mail group for about a month and seen alot of discussions about the hottest sauce and have not heard anyone mention any of the sauces in the book "Hot Licks" by Jennifer Trainer Thompson.

Step 2

Either it is an unfound gem or an old pase book. Either way it has a good compendium of commercially available sauces as well as recipes for sauces divided into "Piques & Sherries", "Louisina-Style Sauces", "Carribean-Style Sauces", "Sauce Of The Border" and "Specialty Sauces and World Heat". They have great names like "F-16 Afterburner", and "Death Wish".

Step 3

I have not been too fond of the Raw Habenero flavor but I really enjoy the fire they empail you with. However, I found a habanero based sauce in the book that does appeal to me and is to die for. I can't wait until fresh habanero's are available and I'm gonna make a vat of this stuff:

Step 4

Place chiles, onion, pineapple juice, and spices in blender and puree until smooth. In a saucepan over low heat, dissolve cornstarch in the vinegar, add the puree and honey, and simmer slowly for ten minutes. Mix with lime juice and pour over fresh-cut tropical fruit.