Here's a recipe for Habanero chilis. It is the November recipe on a chili calendar that I have. I've been meaning to try this one but I've been very busy.

Remove seeds from peppers, tomatoes, mangoes and papaya. Simmer together with remaining ingredients for 1 hour. Cool. Puree in food processor or blender. Flavors mingle and develop when refrigerated for several hours or days before using. Careful! Store in a bottle with a drip or drop dispenser. Serve with a small spoon and a warning: This sauce is very hot! A few drops add lots of flavor and heat!