Huckleberry Hill Habanero Salsa

• 40 habanero peppers
• 10 tomatoes
• 20 garlic cloves
• 2 medium vidalia onions
• 1/2 cup kosher salt
• 1/2 cup granulated sugar
• 3 tablespoons basil leaves
• 3 tablespoons oregano leaves
• 1/2 cup balsamic vinegar

1. Put peppers, tomatoes, onions and cloves in blender and pulse it to desired consistence. It should still have a coarse texture.
2. Put the pulp with all the other ingridients in a large pot and stir well.
3. Bring all to a boil and then let it simmer on low heat for at least 2 hours.
4. If you want hot sauce too, put a lid on the pot. Cook for at least 2 hours. Strain the "mash". Pour sauce in bottles. Fill jars with the pulp that is left in the strainer - that will make the salsa.
5. If you just want the salsa, cook the batch without the lid, so the batch thickens as the liquid vapors away. Still cook at least 2 hours. In this case you have to occasionally stir. Fill the jars with your salsa.
6. The hot sauce and/or salsa will keep fresh in the fridge for a year.
7. The salsa can also be canned and be kept in a pantry.

peppers, tomatoes, garlic, vidalia onions, kosher salt, granulated sugar, basil, oregano, balsamic vinegar

Taken from www.food.com/recipe/huckleberry-hill-habanero-salsa-159341 (may not work)