Start by pouring the apple cider into a large saucepan over medium heat. Once simmering, add the chopped apples and cook until they are soft and tender, about 10 minutes.

Carefully handle the habanero pepper with gloves, chop it finely, and add it to the saucepan. The seeds can be included if you prefer an extra fiery taste.

Stir in ketchup, apple cider vinegar, and brown sugar until the sugar completely dissolves. Then add ground mustard, Worcestershire sauce, smoked paprika, and garlic powder, mixing well to ensure all the flavors meld together.

Allow your sauce to reach a gentle boil, then reduce the heat and let it simmer for 20-25 minutes, or until it thickens to your liking.

For a smoother consistency, use an immersion blender to puree the sauce right in the pan. If you prefer, you can transfer it to a regular blender—just be sure to vent it to avoid pressure build-up.