“The Bleu Cheese Dip & Dressing has become my secret ingredient to mix into my burger patties! People go crazy over the taste of our homemade burgers and I'm convinced it is because of THIS mix. Thank you so much for solidifying my reputation as master burger maker, I owe it all to you guys!”
Bring a kettle of water to a boil. Put the whole chiles in a large bowl and cover with the boiling water. Place a heavy plate on top of the chiles to keep them from floating. Allow to steep for 30 minutes or more. Remove from the water and rough chop. Add to a 1 quart jar (or 2 pint jars) along with the ground habanero, vinegar and salt. Cap tightly and refrigerate for 2 weeks. Shake the jar lightly every few days. Insert an immersion blender (or conversely use a countertop blender) into the jar and blend well. Pour the chile mixture into a fine mesh sieve set over a large bowl. Stir to strain the liquid from the solids. Press the solids with a rubber spatula and discard. Repeat with the remaining chile mixture. Ladle into clean ½ pint jars and cap tightly. Store in the refrigerator for up to 1 year.