Roasted Pueblo Chile & Peach Hot Sauce

Method

1. This makes about 2½ cups, eight servings of about 5 tablespoons. Set an oven rack 6 inches from the broiler and heat the broiler to high; wear gloves for the habaneros.
2. On a rimmed sheet pan, toss the Pueblo chiles, habaneros, onion and garlic with the oil, then add the peach halves cut side up (if using frozen slices, spread them in a single layer on the pan). Broil 8 to 10 minutes, turning the chiles once, until their skins are blistered and blackened in spots and the peach edges are caramelized.
3. Move the chiles and garlic to a bowl, cover with a plate, and let them steam 10 minutes. Peel off the Pueblo chile skins (do not rinse them) and remove the stems and seeds, and remove the habanero stems. Squeeze the garlic from its skins into the bowl.
4. Scrape everything into a medium saucepan with the vinegar, honey, water and salt. Simmer over medium-low heat 10 minutes, stirring, until the peaches are completely soft.
5. Cool 5 minutes, then blend with the lime juice for 1 to 2 minutes with the lid cracked and a towel over the top, until perfectly smooth. Thin with water a tablespoon at a time until it drops off a spoon like warm honey.
6. Cool completely, then pour into clean jars. Refrigerate up to 3 weeks, or freeze in an ice cube tray for up to 6 months.

Food safety. This is a refrigerator sauce, not a canning recipe: do not can it or store it at room temperature. Habaneros are very hot, so wear gloves and keep your hands away from your eyes.