Chop tops off habeneros. I leave seeds in during process because I have no taste buds left. Chop peppers finely.

Add vinegar, salt,garlic and lime juice to pan and bring to gentle boil. Keep well ventilated, the peppers will fill the kitchen with a fiery aroma.

Once boiling, add peppers to pan and continue to boil for 5 minutes.

Remove from stove and place in food processor or blender and make a puree out of everything.

Seal in Mason jars. I add various course sea salts to cover exposed pepper and vary the flavor slightly. Store for 3-4 weeks for best taste, as always the longer the better. It so hot it seems like it never spoils.

Using fine strainer or cheese cloth, strain out juice from pulp and bottle as needed. The left over pulp mixture is great as a salsa or just adding to this and that.