One way to preserve habanaros is to make an extract. Put a blender under the range hood, start the fan, and wear rubber gloves. Eye protection is recommended. Load the blender with habanaros, fill blender with grain-alcohol, and liquefy. Pure the results into a jar, seal, and clean-up. After a day, shake the jar and allow it to settle again.
To bottle, you will need a container that support drop dispensing (i.e., empty food color container, honey container, tobasco sause bottle). Put on rubber gloves, eye-protection and filter the pulp so only the fire-water remains. Taste test by using a toothpick dipped in the extract and touched to the tong, avoid the lips. Carefully (remember the toothpick tasting), fill the containers and dispose of the left over. The extract is best used in liquid and semi-liquid foods (i.e., soups, jumbolias, beans, casseroles, vegetable juices, and flavoring in a bloody-hot Mary).
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