Prep: chop carrot, tomatoes, garlic, onion, celery, habaneros, and slice the other peppers.

Render down the pork fat with 6 tbsp of butter. If not using pork combine the butter and olive oil instead.

Once melted or rendered add the carrots, peppers, garlic, onion, and celery. Saute for only 3-5 mins until glossy.

Blend tomatoes in a blender on high till as smooth as possible then add to the pan.

Then add thyme, chicken stock, oregano, bay leaves, paprika, chilli powder, Creole seasoning, salt, pepper, brown sugar, basil, lemon juice, and Worcestershire sauce. Bring to a boil and let boil until all sauce has turned a deep red color.

Sieve the liquid into another pan.

Add the tomato paste and the remaining 2 tbsp of butter.

Add Ghost pepper cheese and cilantro. Then remove from heat and stir until butter and cheese are melted.

Then you can add it to your chilli or anything else you want.