Habanero ‘forward’ recipe. Flavorful

First off, I put 'forward' in quotes because I'm not sure what would define that. This recipe has a lot of habaneros, and I think the flavor stands out. It's quite delicious. I've had friends that don't like spicy things continue eating it because it's so tasty. I made a hybrid recipe based on things I found online. Here goes:

9-10 habaneros
5-6 Roma Tomatoes
2 red bell peppers
3 garlic cloves
1/4-1/2 white onion
3 limes – squeezed juice only, no flesh.
Handful of cilantro
2 tablespoons of sugar
2 tsp salt (but fuzzy on this amount, going off of memory – salt to taste)
~2 tbsp vinegar
2 tbsp olive oil, plus oil for pan.
~1 cup water

Process. Cut the stems off the habaneros, cut the bell peppers in quarters, and peel garlic cloves. Saute these in pan with olive oil, with whole roma tomatoes to get some caramelazation (not sure if saute is the right word, sorry), I did this for about 10 minutes, flipping things over every few minutes. I chopped the onion into large chunks and added into the mix for about 2 minutes. I wanted the onion to get some caramelazation, but not get mushy.

Transferred everything into food processor, and blended well (I did not want it chunky).

This is the first time I've ever made any salsa, so please forgive me for not using proper terms. Once I repeat this recipe, I'll try to revise this with exact amounts. I actually used more than 1 cup of water, probably more like 1.5 cups, but the recipe is a too liquid, so I'll be using 1 cup next time I make it.

Let me know if you try it!