4habanero chilies, charred (seeded if you want to try to reduce the heat)
6garlic cloves, toasted or roasted and then peeled
1cupbitter orange juice, or its substitute (1/4 cup grapefruit juice, 1/4 cup orange juice, 1/4 cup lime juice and 1/4 cup white distilled vinegar)
2teaspoonskosher or sea salt, more or less to taste
Char the habanero chiles and garlic cloves with their skin on either a comal or dry skillet over medium heat, on the grill or under the boiler. In either case, it will take anywhere from 4 to 9 minutes, flipping once or twice in between. You know they are ready when their skins are charred and toasted and they have softened, without having burnt the flesh.
For the traditional take, peel the garlic cloves and place, along with the chiles, in a molcajete or mortar. Smash until fairly smooth. Add the salt and the bitter orange, or its substitutes, and mix until well combined.
Alternatively, place the ingredients in the blender or food processor and puree until smooth.