20 fresh habanero chilies
8 garlic cloves, with peel
¾ cup fresh lime juice
2 teaspoons salt
Char the chilies on a sauté pan (WITHOUT ANY OIL) OVER MEDIUM HIGH HEAT until the skin is dark and blistered. Place in a bowl, cover with plastic wrap and allow to steam for 15 minutes; turn on the extractor or a fan as your eyes will tear!
Repeat with the garlic until tender and skins are charred. Allow to cool, remove and discard the skins.
Wearing gloves, peel the chilies, discard the stems.
Pulse all ingredients in a blender until smooth.
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