Recipe courtesy of Michell Perez, Picante Tapas Bar and Restaurant.
Soften the dried habanero peppers in warm water for 15 minutes. Pour off the water and drain the peppers well. Remove the seeds.
Grind the peppers, garlic, chillies and salt to a fine paste using either a mortar and pestle or a blender.
Mix in cumin and cayenne.
Add olive oil gradually until thoroughly combined. Add the vinegar. Add a little water if sauce is too thick.
Makes approximately 1-1/2 cups.