Spicy Habanero Salsa

Roast jalapeños over an open flame, such as a grill or gas stovetop, until they are completely charred and blackened. Store them in a sealed container or plastic bag, allowing them to steam until the skin starts to loosen. Once cooled, carefully remove the skin, stem, and seeds.

Combine jalapeños, onions, garlic, sugar, salt, and pepper in a blender or food processor. Pulse the mixture until it is finely chopped and blended, then transfer it to a large bowl. Add green chiles, cilantro, and lime juice to the bowl, stirring until well combined.

Pulse green chile mixture in batches to achieve desired consistency. Add chopped tomatoes to the bowl, mixing until they are fully incorporated. Continue adding batches of tomatoes, pulsing and mixing until the desired consistency is reached.

Return a portion of the chopped tomatoes to the blender along with habanero peppers, and puree until smooth. Strain the mixture to remove any large pieces of habanero, then add it back into the tomato mixture. Combine everything thoroughly and refrigerate for at least one hour to allow flavors to meld together