Huckleberry Hill Habanero Salsa - cooking recipe

Ingredients

40 habanero peppers
10 tomatoes
20 garlic cloves
2 medium vidalia onions
1/2 cup kosher salt
1/2 cup granulated sugar
3 tablespoons basil leaves
3 tablespoons oregano leaves
1/2 cup balsamic vinegar

Preparation

Put peppers, tomatoes, onions and cloves in blender and pulse it to desired consistence. It should still have a coarse texture.
Put the pulp with all the other ingridients in a large pot and stir well.
Bring all to a boil and then let it simmer on low heat for at least 2 hours.
If you want hot sauce too, put a lid on the pot. Cook for at least 2 hours. Strain the \"mash\". Pour sauce in bottles. Fill jars with the pulp that is left in the strainer - that will make the salsa.
If you just want the salsa, cook the batch without the lid, so the batch thickens as the liquid vapors away. Still cook at least 2 hours. In this case you have to occasionally stir. Fill the jars with your salsa.
The hot sauce and/or salsa will keep fresh in the fridge for a year.
The salsa can also be canned and be kept in a pantry.