Roast habaneros in a dry skillet over medium-high heat, tossing, until charred on most surfaces, about 5 minutes. Transfer to a bowl and allow to cool. When cool enough to handle, pick out stems and discard. (See note; you may want to use gloves for this task.) Combine peeled garlic, habaneros, and grapefruit, orange, and lime juice in a.. In Yucatán, the habanero is king. If it is not already part of a dish, the obligatory salsa de mesa stands by to add zing and heat. "The habanero is the life of our cuisine," said Elio Xicum, a chef who grew up and still lives in Yucatán. "If our food doesn't have habanero in it, or at least on the side of it, it is halfhearted.".
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Step 2. 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.. 1/4 cup minced fresh cilantro. 1 fresh habanero chile, stem and seeds removed, minced. Put the tomatoes, orange juice, and oil in a blender or food processor and puree until smooth. Stir in the sugar and 1/2 of the onion and season with salt and pepper. Simmer for 10 minutes and then cool.
