Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20                    habaneros
  1              large  chipotle in adobo sauce or 3 small ones
  1                     white onion -- chopped
  2                     garlic cloves -- chopped
  1           teaspoon  ground cumin
  1         tablespoon  lemon juice
     1/2                apple -- peeled
  1           teaspoon  salt
     1/4           cup  distilled white vinegar
  1         tablespoon  lemon juice
     3/4           cup  white wine

Preparation:

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.

Nutritional Information:

113 Calories (kcal); trace Total Fat; (6% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 1074mg Sodium