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.

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.

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.