Hey, enough of the Habanero bashing! They need to be used in moderation, but they're pretty fantastic. They are definitely hotter than most anything else out there, but the heat doesn't last as long (really) in your mouth, and they have a wonderful floral fruity flavor that other chilies don't.
Try this. You'll like it: Charred habanero salsa
1 or 2 (depending on your pain threshold) Habanero chilies, seeded and stemmed
3 Roma tomatoes
2 cloves garlic
1/3 cup water
kosher salt to taste
On a heavy pan or griddle (a cast iron pan is perfect) roast chilies, tomatoes, and unpeeled garlic until all are brown, blistered, and soft. Using rubber gloves (I cannot stress this enough... god help you if you have Habanero oil on your fingers when you decide to rub your eyes or scratch your nads or something), remove the stems and seeds from the Habaneros. Chop tomatoes roughly, peel garlic, and put everything into a food processor or blender and blend until smooth.
Good with tortilla chips; even better drizzled over tacos made from Mayan chicken cooked in banana leaves (chicken pib), homemade tortillas, black beans, and pickled onions. Mmmmmm.