This is a really good way to have your chillies 'ready to use' at all times. I would like to add a little something to the recipe. Try it in this order: Instead of blending all the ingredients together and then boiling them down, start by sautéing the chilli (chopped), onion (diced) and garlic (finely chopped) in a pan with olive oil. It is important to add a little sugar at this stage so that the vegetables will caramelise a little. This will give a very special flavour to your puree. Then add the rest of the ingredients to the pan and blend with a hand blender.
Another tip: I hang the chilli peppers up to dry, and I also dry the rosemary, the thyme, and the basil. I then grind all of these together and mix them with some sea salt. This is how the spicy seasoning salt ends up in the jars. It lasts almost forever.