Indonesian sambal inspired sauce

I have a friend from Guam who has always been challenging me for a hotter sauce. I think my last attempt finally did it. I stood over my food processor like a mad scientist. Didn't take any time to ferment or cook, I just blended ingredients into a chunky salsa, stuck it in a jar, and brought it to work the next day. It was the greatest thing watching her "a very attractive woman in professional office attire, hair did, make up, the works" start to break out in the sweats, all teary eyed, running around looking for milk. To her credit she recovered like a champ and gave me a high five on her way to clean up and redo her face
 
The recipe:
 
6 - carolina reapers
6 - brown morugas
6 - red 7 pot brainstrains
6 - yellow fataliis
6 - chocolate habaneros
6 - garlic cloves
1 - small onion
2 - tbsp rock salt
chop it all up in the processor then add:
1/3 cup rice vinegar
1 tbsp sesame oil
 
throw it all in a mason jar and shake it up good before sticking in the fridge
 
Now you give it to someone who doesn't think your stuff is hot enough
 
I actually used these same ingredients (except no rice vinegar, I used 1 cup white vinegar) to cook down into a sauce. It was hot but not brutal as the fresh stuff.

Bumper your second sauce sounds AWESOME. Let us know how it goes and if you can scorch you SIL

Having been to Indo, their local sauce is NOT really that hot. Pretty sure the Reapers should do the trick but so should have the 7 Pots, give her some AJ puree and game over. 
 
recipes look great

Processed the sauce yesterday.  It is my best one yet. 
 
A couple of seeds got through but not worried about that. 
 
Added to the pot
 
60g fresh red habaneros
50g fresh thai red peppers
1/3 cup fish sauce
1/3 cup mizkan rice vinegar
3/4 cup white caster sugar
1 large nob of fresh ginger
3 large garlic bulbs 
6 fresh coriander roots
2 sticks of lemon grass - outer layer peeled, then bashed but not chopped.  
1/3 cup lime juice - added at the end
 
Remove the kaffier leaves, lemon grass and cabbage leaves from the ferment at the end of a 30 minute simmer.  Then stick blend it.
 
pH 2.9 and it makes a litre exactly.  
 
Absolutely delicious.  Give me a charcoal cooked satay stick and a beer and I will die happy eating this.   

That sounds and looks absolutely ssmashing Bumper.... well done!