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.
"I wanted to Thank You for the care that went into my last order. Everything was bagged and wrapped PERFECTLY. It really means a lot when I get a note thanking me for the business, and Nate- who wrote the note and I presume filled the order- did an OUTSTANDING job! I found you over 3 years ago while looking for specific spices for a Vodka recipe. I was so tired running from store to store looking for hard to find spices like Ras el Hanout, Fenugreek seeds, Berbere seasoning, or pomegranate molasses! Your fresh and potent spices, blends and waters make me look like a 'rock star chef' to my family- they THINK I know what I am doing! Thank you again for the choices you give to us and for a fabulous product!"