In stock pot add habaneros, water and salt. Slow boil for 15 minutes, then drain,
saving 3/4 cup of water.
Puree in blender the saved water and all ingredients except vinegar. Return to
stock pot and simmer on medium low heat for 10 minutes, stirring constantly. Remove
from heat and stir in vinegar until slightly cooled.
Keeps in refrigerator 4 months or can and process. Refrigerate after opening.