I actually prefer Scotch Bonnets over Habaneroās, but there currently is nobody in my area that is growing fresh batches.
The vinager and brine are a must, theyāre the preservatives after all. I donāt add sugar, that is one of the points that chatgpt got wrong. I get a bit of sweetnes already from the cider vinager and peeled tomatoes. (also, Iām not too fond of sweet flavors. Iād rather sit in front of the tv with a bucket of olives instead of chocolate or candy)
If you want or need to add a wee sweet touch then a local Honey is the way to balance things IMHO 
These guys are local to us and hand delivered these two beauties with a free pack of 
thank you Antony and Abbie 
Looks great, would love to try the fruity one 
The Mad Dog 357 silver edition is ridiculously hot. I foolishly ate a heaped teaspoon of it, never again! My mouth and throat coped but my stomach did not like it. Hiccups for half an hour. The worst thing though was the taste. I keep a bottle in the fridge to heat up stews etc. my favourite sauce is Cajohns Red Savina sauce.
I just bought a kilo of Lemon Habinaros. Sliced, diced and preserved in oil. Keep them in the fridge and top up the oil and they last for ages (well as long as chillies last around me).
I have never seen those around here. The Krogerās in my area carry a solid array of peppers, but I think they are trying to keep stock for Mexican and Indian foods. I started doing some from scratch Indian dishes this summer, and was shocked to see how good the spice selection was, until I realized that it was the grocer closest to the Med Center ( UNMC ), which has a fairly large Indian population.
I have been dabbling in my making my own salsas for a few months, since I was trying to lower my sodium levels. The one that I think I enjoyed more than I was expecting was pineapple based. This is more of a summer thing in my brain.
ingredients
I sometimes take some of the red onion and the habaneros and run them in a blender instead of hand chopping. I find my grandkids donāt like the surprise of a chunk of habanero.
I am still experimenting with tomato based recipes, and havenāt really dialed in my favorites. Oddly for uncooked salsa I am using more serrano peppers lately. I still prefer the habaneros if I am going to cook it. I am sort of tweaking my uncooked one lately.
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thank you Paula 
