Roast habaneros and garlic on a dry cast iron pan until partially blackened and soft. Mash into a paste in a molcajete (sp?), then stir in lime juice, some sea salt to taste, and enough water to get the consistency you like.

So far, I've used it as a dip for chips, a flavoring for Crowder peas, stirred into rice, and spread on sandwiches. I love this stuff.

From: T. Matthew Evans, matt.evans@ce.gatech.edu
Posted By: T. Matthew Evans, Via: Chile Head Mailing List
Post Date: Mon, 21 May 2001