Finely chop habanero chilies with seeds and innards. Blend all ingredients in a hand blender, season with salt. Bring to a boil and simmer for 10 minutes. Pour into sterilized bottles and infuse for a few days.
When boiled down in this “classic” way, the sauce will keep for several months. Keep opened bottles in the refrigerator.
Info: Habanero powder makes the sauce extremely hot, because the capsaicin in dried chilies is much more concentrated.