Prep peppers. Wash, trim, and seed peppers.
Pulse veggies. Add the peppers, garlic, and onions to a food processor and pulse until the veggies are broken down.
Boil. In an 8-10 quart pot, add the chopped veggies, diced tomatoes, apple cider vinegar, and water. Boil for 1 hour.
Simmer. Reduce the heat to a simmer, cover, and simmer for 1 hour.
Prep for canning. Prepare the jars by washing them with hot, soapy water. Then add them to a water bath canner. Fill the canner with water until the jars are fully submerged in water. Place over medium heat, and cover. Add the rings and lids to a saucepan with water placed over medium-low heat and allow to simmer.
Cool before blending. After the hot sauce has simmered for an hour, turn off the heat and allow the mixture to cool slightly for about 5 minutes.
Puree. Using an immersion blender or high-speed blender, blend the mixture until it’s turned into a puree. (Be careful, it is hot and the peppers will sting!)
Fill jars. Ladle the hot habanero sauce into the hot jars, leaving a ¼ inch headspace.
Wipe rims and fasten lids. Wipe the jar rims with a clean, moist towel. Place the lids and rings on top and tighten the rings until they are fingertip-tight.
Process. Transfer the jars to a water bath canner. Make sure the jars are fully submerged with 1-2 inches of water over the jars. Bring the canner to a boil and process for 10 minutes.
Rest. After 10 minutes, remove the canner from the heat, remove the lid, and allow the jars to sit for 5 minutes.
Cool and check seals. Remove the jars, place them in a heatproof area, and allow them to cool completely for 12-24 hours. After 24 hours check the lids for a proper seal. Once a seal has been confirmed remove the rings and store the jars in a cool dark place for up to 18 months or per the lids manufacturer’s recommendations.