Habanero Jam
['4 ounces habanero chiles, halved, seeds removed', '2 cups tequila blanco or vodka', '1/4 small red onion, finely chopped', '1/2 cup distilled white vinegar', '1/3 cup fresh orange juice', '6 tablespoons raw or demerara sugar', '1 1/2 teaspoons kosher salt']
Coarsely chop chiles in a food processor. Transfer to a small bowl and mix in tequila. Let sit uncovered 1–3 hours (chiles will get less spicy as they soak; in 1 hour, they’ll sink to the heat level of a jalapeño). Drain chiles; reserve tequila for another use.
Transfer chiles to a small saucepan; add onion, vinegar, orange juice, raw sugar, salt, and 1 cup water and bring to a boil over medium-low heat. Cook until chiles are tender and liquid is syrupy, 50–60 minutes. Let cool.
Jam can be made 2 days ahead. Cover and chill.
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