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Core the tomatoes and add to a large pot along with the onion, cover with water and bring to a boil. (If using dried habanero, add to the tomatoes and onion.)
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When the skin begins to crack, take them out with a pair of tongs. ( approx. 1 – 2 minutes)
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Let cool and remove the skins.
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Turn the oven to broil
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(If using fresh) Roast the habanero peppers under the broiler for 3 minutes on one side, then flip the peppers and roast for 2 more minutes. (keep an eye on them)
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De-stem and de-seed the best you can. Wear gloves while handling the habaneros to prevent the oils from burning your skin.
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Add the garlic and habaneros to a food processor and pulse until minced. You will need to scrape the sides a couple of times.
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Add the onion then pulse until roughly chopped.
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Add the tomatoes. cilantro, lime juice, olive oil and salt then blend until desired texture.