Yep, that's 12 Habaneros. *Don't* get Habanero juice in your eyes, and avoid having it touch your skin if at all possible.

Rubber gloves are recommended.

Place all the ingredients in a saucepan and bring to a boil. Reduce heat to medium and simmer for 3 to 4 minutes. Allow to cool, covered, overnight in the refrigerator before using. This sauce should last several weeks if kept refrigerated. Use as a condiment on eggs, with grilled meats, or as a dip with chips.