Hawaiian Pineapple Hot Sauce

Hawaiian Pineapple Hot Sauce

4 habanero chili peppers, stems removed, coarsely chopped
1 cup jalapeno peppers, stems removed, coarsely chopped
1 cup pineapple (fresh is best but canned may be used)
1/2 cup papayas or mango, coarsely chopped
1 onion, coarsely chopped
1/2 cup white vinegar
1/2 cup water
1/3 tablespoon salt (preferably sea salt)
2 full garlic heads (not cloves, full garlic heads)
1/4 cup honey

1. Place all ingredients, except habaneros, in a large stainless steel or glass cooking pot.
2. Cook on medium heat for about 20 minutes, stirring occasionally.
3. Add the habaneros and continue cooking on low to medium heat 5 minutes. Remove from heat and allow to cool.
4. Place mixture in blender and blend until smooth, but still a little chunky. Use "pulse" of blender in short burst and watch consistency closely. Do not over blend!
5. Place in jar and keep in refrigerator up to 6 months.
Use on eggs, fish, beef, chicken, pork, sandwiches, salads.