Here is the best sauce I have made to date... I used fatalii peppers which I grow myself... they are somewhere between habaneros and ghost peppers on the scoville scale (probably closer to ghost peppers in my opinion).
Substitute habaneros, scotch bonnets, trinidad scorpions, or ghost peppers and add a few sweet peppers to round things out.
Approx. 200 grams Fataliis and other peppers (I added a few scotch bonnets and sweet peppers)
300 ml Water
200 ml red vinegar
100 ml white vinegar
.5 Tbsp sea salt
5 tsp brown sugar
1 shot Havana Club white rum (or other white rum if you lack access to the finest rum produced by human hands)
Chop the peppers and saute in a skillet for five minutes. I suggest wearing a mask of some sort or doing this outside.
Add the brown sugar, salt, vinegar and water and simmer another five minutes or so.
Pour mixture into blender (allow to cool first if desired, else use a towel over the top of the blender to allow steam to escape). Add rum and puree until smooth.
Store in the fridge and use in small doses. Age for at least a week.