Instead of tomatoes use fruits like mango, papaya, kiwi and stuff like that. maybe even banana.

experiment.

ShawnÂs Tropical Fire Sauce
A Tropical Fruit Hot Sauce with a sweet flavored heat.

2 cups white vinegar
2 tbsp Salt
¼ tsp Curry Powder
¼ tsp Ground Ginger
1 tsp Ground Allspice
1 tsp Old Bay Seasoning
3 cloves Garlic
3 Sage Leaves
3 cups chopped chilies (stems removed)
1 cup shredded Carrots
2 chopped Scallions
1 Mashed Banana
1 chopped Papaya
1 chopped Mango
1 chopped Kiwi

Combine all the ingredients in a blender and blend until smooth.
Cook on slow simmer for 1 hour, run through a food mill or straining bag and bottle.

Tip: refrigerate for 1 week or more before using for best flavor.

AJ's hot sauce

Ingredients:
43 - Jamaican Hot Reds
40 - Tepins
10 - NuMex Bailey Pequin
25 - White Habeneros
4 - Orange Habaneros
2 - Chocolate Habeneros
1 - Dorset Naga
2 - 7 Pot
1 - Trinidad Scorpion
3 Tbsp Salt
9 Tbsp Brown Sugar
1200 ml Plums (Mango flavored)
5 Limes
4 Cups Apple Cider Vinegar

Cook this down for about 20 minutes...be sure to cook habs outdside...they will clear out a house in a heartbeat. I use a stick blender to thicken the sauce. Put in cleaned, sterile canning jars, wipe rims put rings and lids on. Process in BWB for 15 minutes.

This is great sauce. Most of my first batch is gone and I have to make some more.

I got this recipe from my friend's brother's friend. I'm making it tonight for the first time, so can't comment on it yet... it's a carrot-based (not sweet) recipe. Based on the specificity of the ingredient list I assume they've done several iterations and this represents their best result to date. [this looks like a pretty big batch, you might halve it]

Habanero Pepper Sauce

1 Cup water
1 pound Habanero Peppers *
1 ½ pounds peeled baby carrots
4 Tablespoons plus 2 teaspoons salt
½ Cup plus 2 Tablespoons Vinegar
¾ Cup plus 3 Tablespoons fresh lime juice (about 3 limes)
6 Tablespoons lime juice concentrate (about one of those green plastic containers)
2 teaspoons crushed garlic
3 Cups chopped onion

Blanch the carrots and peppers in boiling water for 1 minute and then drain.
Combine the ingredients and blend in a blender or food processor until texture is smooth, adding water if needed.
Place in pot and bring the sauce to a boil. DonÂt cook too long or the carrots lose their bright color.
Pour into bottles. **

Notes:
*We usually de-vein and de-seed the peppers and the sauce is very flavorful but still has plenty of heat. Then we take the veins and seeds and cook them into the last bottle worth of sauce and it makes an insanely hot sauce.
**The sauce must be stored in the refrigerator and will last over a year. YouÂll have to do your own research on how to do a more long term storage method.

My Idea is to make a pure habanero hot sauce with only peppers and vinegar and some salt.

then when you want to eat some you add other ingredients. This does a couple of things.

1. the peppers preserve best by themselves.

2. the volume needed to store them is much less.

Update: I just finished making my batch as described above. Yielded just over half a gallon. Lots of coughing and sneezing in my household in the past hour :-)

dangould: i like your idea a lot too. i've actually done something very similar before: fill up a blender with habs, add just enough vinegar to allow blending to occur, then throw the result in the freezer for future use.