In a large skillet over medium-high heat, add the butter and swirl to coat the pan.
Add the onion and saute until softened, 5 to 7 minutes.
Add the garlic and habanero and cook 30 seconds, until fragrant.
Season with salt as needed.
Stir in the tomato paste to coat everything and cook 1 minute.
Mix in the tomatoes, brown sugar (one tablespoon at a time if you are like me and prefer less sweet), white wine vinegar, apple cider vinegar, horseradish, and chipotle peppers. Stir to combine.
Mix in the tabasco sauce and Worcestershire sauce.
Add the black pepper and celery salt.
Simmer over low heat, stirring often. As the sauce thickens, taste and adjust with more sugar, horseradish, or tabasco depending on your tastes. Allow the sauce to cook down, moderating the heat to not boil off, and thicken about 20 to 30 minutes.
Add the ketchup only if the sauce needs an extra bit of creaminess.
Once cooked, remove from heat to cool. Puree if desired.
Store in airtight containers in the fridge up to 2 weeks. Use on shrimp, chicken, or anywhere you would love that sneaky heat.