Begin by removing the stems from all of the jalapenos. Leave the seeds in 1/2 of them and remove the seeds from the other half.
Remove off the stem on the habanero and then cut in half and remove the seeds.
Place the peppers, garlic cloves, vinegar and water into a blender and puree on high until very smooth, about 2-3 minutes.
Pour the mixture into a medium sauce pot and bring up to heat on medium. Add the sugar and salt at this point. Bring to a gentle simmer. Every few minutes skim off any foam that rises to the top and cook until the mixture has reduced by 1/3 and thickened slightly, about 18-20 minutes.
Remove from heat and puree in a blender once more. Pour mixture through a fine mesh strainer into a bowl, making sure to press the mixture down to get out all of the liquid.
Chill mixture to help it thicken then pour into your favorite jar or squeeze bottle and enjoy. Keep refrigerated for up to 5 months.
Recipe Courtesy of Megan Mitchell
As Seen on Secrets of a Food Stylist