I started growing chillies at home about 10 years ago, at first with just some basic chillies from a local Asian shop. I removed the seeds and planted them - as simple as that. I was amazed at how easy they were to grow and how much fruit they produced. I experimented making some simple sauces, trying out different ingredients. I was quite pleased with the results - so I decided to try some different types of chilli. I found a shop that sold fresh habaneros and planted those seeds. Again, good results and much hotter! Over the next few years I tried growing some of the super-hot varieties; Dorset Nagas, Bhut Jolokias (ghost chillies) and even Carolina Reapers. They were quite successful but didn’t produce enough fruit for my needs (except the Reapers, they were a complete disaster, with no fruit at all). So, I went back to trusty habaneros, they are very hot and the crop is always good.
Since those early days I've been growing habaneros every year and making sauce with them. I think I've reached the perfect taste for my requirements and judging from the responses I get from my chilli loving friends, they seem to agree.
My sauce is quite different from others I have tried. Most commercial sauces contain a lot of vinegar which, while it prolongs the shelf life, produces an overpowering taste of vinegar. My sauce contains some vinegar, as even a little is good for preservation, but the taste of the chillies remains the dominant flavour. Habaneros have a delicate fruity taste - it is not all fire. I also add ginger, as this goes really well with chilli.
The sauce works well with many things: use it as a dip, a spread (it tastes incredible on cheese on toast), and it's a must-have at barbecues. At a memorable party a few years ago, we used it in Bloody Marys. The fruity, slightly sweet, ginger-tinted flavour (and the lack of vinegar!) really shines through here: