Habanero Salsa

In Mexico, I acquired a mocajete to make homemade salsa and it's amazing!

Ingredients:
2 Habanero Peppers
1 Clove Garlic (do not peel)
1 Ring of Onions (not separated, keep whole and connected)
Salt to Taste
1/2 lime
Dash of Cumin Seed, or ground if you don't have seeds
4 Jitomates

Instructions:
Roast the peppers over an open flame until blackened all around (handle gently, they're fragile)
Peel the skin off and keep the seeds
Mash in mocajete combined with salt, lime, and cumin seeds

At the same time the peppers are roasting, place whole clove of garlic without taking the skin off (helps to keep it from burning) in a saute pan with the onion.
Cook until the garlic is soft
Remove skin of garlic, chop the onion and mash them up with the already mashed peppers.

Roast Jitomates until black all around. These are fragile once they get soft, so try not to rotate them too much or the skin will fall off.
Once they're ready, (about 10 minutes or so depending on the size), peel the skin off, put in the mocajete and mash them up. I like to cut them a bit so it's not too chunky.

Add cilantro if you'd like, and serve with chips!

Other variations of peppers are:
2 large jalapeno
2 chile arbol

or

1 large jalapeno
1 cerrano chile

You can also chop everything and serve fresh as pico de gallo