- 25 fresh habanero chiles
- 2 heads of garlic, cloves separated, unpeeled
- 1 1/4 cups fresh lime juice
- 2 teaspoons kosher salt plus more
- Char chiles in broiler or over a gas flame until blackened all over. Place in a medium bowl; cover with plastic. Let steam for 15 minutes.
- Meanwhile, heat a large dry cast-iron skillet over medium-high heat. Toast garlic until tender and skins are charred, about 8 minutes. Let cool.
- Wearing gloves, peel chiles; discard stems. Peel garlic cloves.
- Pulse chiles, garlic, lime juice, and 2 tsp. salt in a blender until a coarse purée forms. Season with salt.