Be sure to use rubber/latex gloves when handling habanero peppers. The seeds in the peppers contain a lot of the heat. You can use less peppers and seed all of the habaneros for a milder sauce.

Place the prepared peppers in a blender or food processor. Add the peaches, molasses, brown sugar, mustard, garlic, liquid smoke, vinegar and spices. Process until the mixture is liquid and smooth.

Pour the habanero sauce into a pan and over medium-high heat bring to a boil. Once it boils, lower the temperature so that the sauce simmers for 10 minutes.

Let cool and pour into clean jars. Refrigerate overnight before using. Store in refrigerator.