Lars' Chipotle Sauce

12 ripe (red) jalapeno peppers
8 ripe (orange) habanera peppers
2 ripe (red, yellow, orange, or combination) bell peppers
2 tsp kosher salt
1 tbsp fresh lime juice

Prepare mesquite charcoal/wood for barbeque grill outdoors. When flame has gone done and heat is not too hot,
place whole jalapenos and bell peppers on the grill and watch carefully, turning fairly often.
Please habanera peppers on a skewer or in a grill box before placing on the grill, so that they will not fall in.
Grill all peppers until outsides have become somewhat blackened. Allow peppers to cool on a platter
and then store for an hour (or a couple of days) in a plastic bag in the refrigerator.

Remove peppers from the bag and remove and discard all stems. Coarsely chop and place them in a food mill,
chinois, or wire mesh strainer, and process or push the flesh through into a bowl, leaving all skins and seeds
in the strainer. Discard seeds and skins.

Stir in salt and lime juice and store in a pint canning jar, preferably with the excess air removed by a foodsaver.
Store in the refrigerator for up to a month, or divide and freeze part of it if you think you will not use it that fast.
I use it up in less than a month myself.