Heat a griddle. Roast the habaneros first. Then roast the rest of the ingredients (except the salt and vinegar).
The heat mainly lies inside the pepper and in the seeds. If you remove the seeds, the salsa will not be as spicy.
Place all the ingredients in a blender and blend until smooth.
This recipe is hot in spiciness. Serve with tortilla chips, or as a topping for your favorite Mexican dish.