As you can see, I had a ton of ripe habaneros to work with. I destemmed the peppers but kept the seeds.
I wanted to try something different and decided to char the peppers, onion, two Roma tomatoes, and a couple of garlic cloves on the grill over pecan wood.
Once everything had a little char (except the garlic, don't burn that or it gets bitter), I transferred it to a blender to liquify.
I added:
Fresh lime juice and white balsamic vinegar for acidity
Tamari for umami and as a salt replacement
A touch of extra virgin olive oil to attain an emulsion
Cold water to achieve the viscosity I wanted
It's amazing how much sweetness the habanero brought through.
Don't get me wrong, since the seeds were still in this, it was fiercely spicy.
When I make my next batch, I'll deseed the peppers for sure.