Southside scorcher (Hot Pepper sauce)

Ingredients:
 
1.          2 pounds (about 30-40 average-size) hot peppers (habanero or red jalapeño)
2.         1 cup thinly sliced red onions
3.         3 TB Olive Oil
4.         10 cloves garlic, whole
5.         3 cups apple cider vinegar
6.         1 whole lime juiced
7.         2 tablespoons Celtic Sea Salt
8.         2 tablespoons smoked paprika
9.         3 bay leaves
 
 
Recipe:
 

• Cut the green tops off all the peppers. Discard tops, slice in half and set peppers aside.
• Slightly smash each clove of garlic just enough that the paper loosens; remove the paper and discard it.
• Combine the peppers, garlic, onions, salt, and oil in a non-reactive saucepan over high heat. Sauté for 3 to 5 minutes or until the onions have become translucent.
• Pour in the vinegar and lime juice then add the salt, paprika, and bay leaf. Stir together to mix in the paprika.
• Bring the mixture to a boil. Reduce heat to medium-low, cover, and allow to simmer 30-40 minutes or until the peppers are soft.
• Remove from the heat and add to a food processor or heat safe blender (no need to remove bay leaf). Pulse until smooth and liquify (be CAREFUL--it is HOT), adding more vinegar if necessary to make it more liquid.
• Smoosh through a fine mesh sieve into a bowl and discard any seeds and large chunks left in the sieve.
• Refrigerate in an airtight container for at least one week prior to using.
• You can then bottle in smaller bottles to give as gifts or use it yourself.
• Keep refrigerated and it will last up to 6 months.