Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2                ancho chile, soften in hot water -- for 20 minutes
   1                    jalapeno -- chopped
  16                    habaneros, stemmed, seeded, chopped
   1      cup           chopped onion
   4      medium        garlic cloves
   1      tablespoon    lemon juice
   1      tablespoon    amber rum
   1      cup           white vinegar
     1/2  teaspoon      oregano

Preparation:

Chop habaneros and onion in food processor. Combine lemon juice, rum, vinegar in pan and bring to boil. Finely chop ancho. Pour liquid into food processor. Add oregano, jalapeno, and process lightly. Add ancho 1 teaspoon at a time. Will keep 6 weeks in fridge.