A fiery blend using roasted habaneros and sour orange juice.
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Place the whole habanero peppers and the unpeeled garlic clove in a dry skillet over medium-high heat, roasting until charred on all sides.
Remove the charred skin from the garlic and the stems from the habaneros; finely mince both into a paste (remove seeds for less heat).
In a small bowl, soak the finely diced red onion in the sour orange juice for 10 minutes to mellow the bite.
Halve the avocados, remove the pits, and scoop the flesh into a large molcajete or mixing bowl.
Coarsely mash the avocado, leaving some chunks for texture rather than making a smooth puree.
Fold in the habanero-garlic paste, the soaked onions (including the juice), and the diced tomato.
Stir in the chopped cilantro and sea salt, tasting to ensure the acidity and salt are balanced.
Garnish with sliced radishes and a tiny drizzle of olive oil before serving immediately with thick corn chips.
