Habanero Salsa

20-25 fresh habaneros seeded and sliced
1/4 cup minced onion
1 clove garlic minced
1 T olive oil
water to cover
2-4 tablespoons vinegar, I prefer Braggs or Spectrum apple cider vinegar

In a 2 quart pot saute onions and garlic in oil for 3 minutes on medium low heat stirring often. Add habaneros and saute for 5 minutes stirring about once per minute. Add water to cover and cook uncovered for about 20 minutes at a simmer or until most of the water is cooked off and habaneros are soft. Remove from heat and cool to about room temperature. Scrape habaneros with a rubber spatula into a food processor and add 2 tablespoons vinegar. Blend until desired consistency is reached. Taste and add more vinegar if desired. I like it a bit thick for eating with tortilla chips. You can get a thinner, tabasco sauce like consistency by adding all off the 4 tablespoons of vinegar. Careful as this is a very hot salsa. I recommend wearing plastic gloves when handling the habaneros.