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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.