Update:

Finished product. Cut the back out and crisped the skin in a convection oven. Was quite yummy.

I believe in keeping it as simple as possible using the freshest ingredients you can find. If you know anything about chillies you know that the habanero is extremely hot. It also has a very nice sweet, fruity flavor that is often overlooked because people cant get past the heat. To help get to that flavor and reduce the heat, be sure to remove the white membrane and seeds. The habanero sauce is an ingredient in the BBQ sauce. The amount you add should be based on your personal preference. Enjoy!

BBQ Craft Habanero Sauce

6 fresh habanero peppers
.5 cup chopped carrots
.5 cup chopped onion
2 garlic cloves minced
.5 cup white vinegar
.25 cup freshly squeezed lime juice
.5 tbsp olive oil

Saute the onion in the oil until soft. Add the carrots, garlic  and  about 1/8 cup water. Simmer until the carrots are soft adding a little water if needed. While the carrots are simmering, cut your habaneros in half removing the white membranes, seeds and stems. Be sure to wear gloves! Rough chop the remaining pieces. Once the carrots are soft add the habaneros, vinegar and lime juice. Using a blender or if you have a stick blender, blend until you have a smooth consistency with no noticeable bits. I like the stick blender as you can keep it all in one pan. Pour in to a sanitized jar.

BBQ Craft BBQ Sauce

1.5 cups yellow mustard (I like French’s)
8 tbsp tomato paste
6 tbsp brown sugar
4 tsp BBQ Craft Habanero Sauce (adjust to your taste)
1.5 tbsp Worcestershire sauce
.75 tsp fresh ground black pepper
.5 tsp granulated garlic
2 tbsp water

Stir all ingredients together in a saucepan, medium heat, until sugar is disolved. Do not boil. Pour in to a sanitized jar.