Bring one cup water to boil in a small saucepan and add chiles, garlic and onion. Cover, then reduce heat and summer until chiles are very tender when pierced (about 15 minutes).
2
Whirl chile mixture in food processor with vinegar and salt until smooth.
3
Set mixture aside.
Create the mild salsa
4
Pulse all ingredients except tomatoes in food processor until minced, about 5 pulses, scraping the sides of the container as needed.
5
Add tomatoes and pulse until roughly cropped, about 2 pulses.
Create versions with different heat intensity
6
Separate the mild salsa into 3 equal parts.
7
Add the following amount of habanero mixture to add “heat” to the salsa:
Mild: 1/8 tsp
Medium: 1/4 tsp
Hot: 3/8 tsp
8
Freeze the remaining habanero mixture. Write the date on the container prior to freezing. And use for subsequent salsa recipes. Discard remaining mixture after 10 months.
9
Refrigerate the finished salsa to allow habanero spice to permeate the mixture. Serve chilled.
