12 habanero peppers, seeded and chopped
1 (15 oz.) can sliced peaches in heavy syrup
1/2 cup dark molasses
1/2 cup prepared yellow mustard
1/2 cup light brown sugar
1 cup distilled white vinegar
2 tbsp. salt
2 tbsp. paprika
1 tbsp. black pepper
1 tbsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground ginger
1/2 tsp. ground allspice

Place the peppers, peaches, molasses, mustard, brown sugar and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars and refrigerate overnight before using.

Note: If your going to process in a water bath canner, its good up to a year unopened.

Submitted by: Jonny B.