- 9 oz roasted Habanero chile, destalked, deveined, deseeded and chopped
- 9 cloves garlic roasted in their skins, peeled and finely chopped
- 1 cup Seville orange juice
- 1 tsp salt
In a cup, mix all the ingredients until the salt is completely blended into the orange juice. Add salt to taste and set aside.
Serve cold or at room temperature in a sauce boat.