1. Prepare the peppers: If you want less heat, remove seeds and membranes from the habaneros. Roughly chop the smoked habaneros and fresh red chilies.
2. Blend the base: In a blender or food processor, combine the habaneros, red chilies, garlic cloves, lime juice, apple cider vinegar, smoked paprika, and salt.
3. Process until smooth: Blend on high until the mixture is smooth and creamy.
4. Add olive oil: Slowly drizzle olive oil while blending to emulsify and give the sauce a silky texture.
5. Adjust seasoning: Taste and adjust salt, lime, or vinegar to your preference.
6. Bottle and store: Pour the sauce into sterilized bottles or jars. Refrigerate for at least 24 hours to let flavors meld.

For another homemade spicy sauce with a bright twist, try our Dill Pickle Hot Sauce Recipe—it’s uniquely tangy and packs a punch.