With salsa overtaking ketchup in sales volume in 1992, it made sense that the ketchup makers would fight back. There are several dozen brands of hot and spicy ketchup on the market these days, and more to come. This recipe will keep indefinitely.

When I write “flavored,” I mean it, as I have chosen the chiles that 
impart the most distinct flavors. The raisiny flavor of the pasilla 
melds with the apricot overtones of the habanero and the earthiness of 
the New Mexican chile to create a finely-tuned fiery sipping vodka. Of 
course, use an excellent vodka like Stolichnaya or Absolut. Note: This 
recipe requires advance preparation.

This recipe appeared in the article Bacon-Wrapped Brats and Dogs, Oh My on the Burn! Blog. (excerpted from The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh

Fresh conchs are best, of course, but frozen conchs can be substituted. Serve over spinach or romaine lettuce or in a avocado half or a tomato star.

These spicy kebabs can be found on the island of St. Croix, as well as many other islands, where fruits abound. Because of the abundance of tropical fruits, the combination of meat and fruit is not that unusual, especially with the addition of a Caribbean habanero hot sauce or the peppers themselves. Serve the kebabs with a rice dish and a cool-down salad. Note: This recipe requires advance preparation. From the article Mango Madness!

To preserve the distinctive flavor of the habaneros, don't cook them 
with the sauce but add them afterwards. This sauce will keep for weeks 
in the refrigerator. Use it to spice up eggs, sandwiches, soups, and 
seafood. This was the original, classic habanero sauce that has been 
imitated in commercial products countless times.