Yield: ~2 cups

🧄 Sauté the aromatics:
Heat olive oil in a saucepan over medium heat.
Add chopped onion and cook until soft (about 4–5 minutes).
Add garlic and habaneros (stemmed and chopped), sauté for another 1–2 minutes. Be careful of fumes — turn on a fan or open a window.

🍅 Add base ingredients:
Stir in ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, paprika, cumin, salt, and pepper.

🔥 Simmer:
Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened.

🌀 Blend (optional but recommended):
Use an immersion blender or transfer to a blender (carefully!) to purée until smooth. This gives the sauce a silky texture.

🍋 Finish:
Stir in lime juice. Adjust seasoning — more vinegar for tang, sugar for sweetness, or lime for brightness.

❄️ Cool & store:
Let cool, then pour into a jar or bottle. Store in fridge for up to 2 weeks.