This is not as hot as the title suggests. You can take as little or as much as you want to flavor your food. My host mom would add this to soups a lot.
Ingredients:
2-3 habanero peppers
1/2 an onion
White vinegar
Cut the peppers into quarters. Save the seeds and innards, but discard the stem. Cut the onion into wedges and the wedges into halves. Put the peppers and onions into a bowl and enough vinegar to cover. Cover and let sit at room temperature for several hours (in a hot climate) or overnight (in a cold climate). This will allow the flavors to mingle. To use, spoon the liquid onto your food. It will last for several days (in a hot climate) or two weeks (in a cold climate).