Roasted habanero salsa

Dry roast the habaneros with stems removed, and roast the garlic cloves in their husks until completely soft inside, about 15 minutes.

Peel the papery husk off the roasted garlic.

Put the garlic and the roasted habaneros, seeds and veins included, in a blender with the water, lime juice and salt.

Blend to a purée. Stand back when removing the lid: the capsaicin is volatile in the air.

Pour into a salsa dish; it should be at least fairly thin. Taste a small dab before using.