3 plum tomatoes
1 to 3 fresh habanero chilies
2 garlic cloves, unpeeled
1/4 cup water
Juice of one orange
Juice of one grapefruit
Salt and fresh ground pepper to taste
Heat cast iron skillet over medium low heat. Add tomatoes, chilies and garlic. Pan roast until tender and brown on all sides, turning frequently, about 20 minutes. Transfer tomatoes to blender. Remove seeds and stems from chilies; add chilies to blender. Peel garlic and add to blender. Add water, orange juice and grapefruit juice. Puree until smooth. Transfer to medium bowl. Season to taste with salt and pepper. Serve at room temperature.
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