Add the vinegar, sugar, salt, white pepper, and the powdered habanero chile to the puree. Tie the remaining ingredients in several layers of cheesecloth, and add them to the pot. Bring the mixture to a boil over high heat, reduce the heat to medium, and cook 2 to 2 1/2 hours, uncovered. As it cooks, periodically remove the froth that rises and stir down the sides. When the mixture is very thick, remove the tied spices.
