Roast habanero pepper in oven set at 450F degrees till skin blisters, about 10 minutes. Do not touch habanero pepper, use fork and knife, cut habanero lenghtwise, remove stem and seeds. Slice in eight slices, skin down. Scrape inside flesh from peel. Discard peelskin, keep flesh. Cool.

Roast red sweet pepper in cold oven set at 450F degrees till skin blisters, about 10 minutes. Slice pepper lenghtwise in four, destem, deseed, peel with fingers. Discard outerskin, keep flesh.

Grind 1/3 cup whole almonds in food processor to almond flour. Add sweet red pepper, garlic, fresh farm egg yolk, 2 Tbs olive oil, lemon juice, seasalt. Pulse till smooth. With blade running, drizzle in cup of grapeseed oil till whipped. Taste. Now, add 1/8 th slice of Habanero, pulse well. Taste again for spicyness. Add additional slice, taste after each additional slice is processed. Makes a pint, sauce will thicken in refrigerator. Freeze leftover sauce. Enjoy.