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Substitute serranos for the jalapenos. They taste about the same, but are a bit hotter. Habaneros are good, but only if you want it really hot. A little goes a long way. One thing I like to do is completely drain the tomatoes, and add red pepper sause instead. The cayanne in the sauce adds heat, and the vinegar adds good flavor. A few cloves of garlic also helps.
If you cook it instead of letting it sit in the fridge, the flavors will blend faster so you'll know sooner if it needs more heat. It can get a bit mushy if you let it cook to long, but whether or not that bothers you is up to personal taste. I haven't tried this, but I'd immagine if you cut up some habaneros and put them in a cheese cloth bag, and just let it simmer with the rest of the ingredients, it would add heat, without being overpowering as habaneros can be. As I said, I haven't tried it, but it might be worth it to experiment.
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