Dry roast the habaneros on a preheated comal at medium heat until the skins blister and blacken in most spots. Turn as needed. Remove the stems from the chiles. I processed this salsa in my molcajete, but I would suggest using rubber gloves or process in a mini chopper. stir in the lime juice and just enough water to be able to mix it all together. Drizzle in a little grapeseed or mild olive oil. Season to taste with salt. Be careful of the fumes anytime working with hot peppers, especially habanero.
