Here is the safe way to make habanero picante, which the first time you taste it, a single drop is unbearably hot, but with a month of daily consumption will probably work you up to between a tsp and a tbsp a day, and you will be hopelessly addicted to it.
Important safety notes: you must wear rubber gloves, a surgical mask and protective glasses, as well as work outdoors during several stages of this. All equipment should be pre-rinsed in cold water before you put it in a dishwasher. If you or anyone in the area develops a dry cough, it likely means you have inhaled some of its fumes.
Two begin, while wearing gloves, mask and glasses, outdoors, cap about 20 habaneros, then put them through a meat grinder, along with a quartered white onion. Put the mash in a large glass jar. Boil white vinegar with one teaspoon of salt per cup, and pour over the mash enough to cover, plus an inch or two. Put the lid on the jar, and wash equipment.
Put the jar in a cool, not sunlit place for two weeks, gently agitating daily.
Once again outdoors, do a final blending of the mix in a blender, then just before bottling, add one cup grain alcohol as a preservative. Do not strain, so it is somewhat thick like Sriracha sauce. The bottles you store it in should have holes at least 1/4” wide.
Habanero is about the strongest pepper you should do this with, as stronger peppers can result in mouth blisters. Importantly, even habaneros can cause skin blistering on people with thin or sensitive skin, so common sense and concern for safety should be used when working with them.
“Pa. Liquor Control Board Bans Grain Alcohol Sales”
I live in Pa - no preservative for me!