6 habaneros (7 if you're crazy like me, 5 or fewer if you're a bit more timid)
1/2 cup freshly squeezed orange juice (about two oranges)
1/2 cup pineapple pieces
1 1/2 tps honey
Salt to taste
Throw habaneros in a screaming hot skillet, turning occasionally, until charred. Meanwhile, purée the next three ingredients. When habaneros are charred on all sides but still showing some orange, remove them from heat. Once cool, remove stems and add whole habaneros to food processor one at a time, tasting sauce between each addition to test the heat. Once the heat is to your satisfaction, add a pinch of salt if needed. Serve with fresh fish, tacos, as a salad dressing, or wherever you need to brighten up a dish. Oh, and you may need a piña colada to cool down afterwards.
A note: As I said above, the sauce is best made fresh, and eaten within a couple days. This recipe makes a good amount for a dinner of four, but it's easy to halve or even double the recipe depending on your needs.
Another note: Like that honey, habanero, and citrus combo? Then you're going to want to try a habloma next!