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2 habanero chilies (yellow and orange), charred over a flame, peeled, de-seeded and mashed to a paste
1 green jalapeno chili, charred over a flame, peeled, de-seeded and mashed to a paste (original recipe used red habanero)
2 tablespoons key lime juice (preferred) or regular Persian lime juice
1 tablespoon fresh orange juice
2 plum tomatoes, finely diced
1/4 cup fresh cilantro, chopped
1/4 cup purple onion, minced
3 garlic cloves, baked, peeled and mashed (TFD addition, optional)
8 tbsp avocado oil
1 1/2 tbsp minced fresh oregano (TFD addition, optional)
2 small radishes, finely diced
pinch of salt

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Chop the onion very finely, using a knife (don’t use a food processor), and scoop it into a strainer; rinse under cold water. Shake as much of the water off as possible, then transfer to a small bowl and stir in the combined lime and orange juices. Set aside.
Core the tomatoes, then cut in half crosswise; squeeze out the seeds. Finely dice the tomatoes (about ¼ inch cubes). Scoop into a bowl. Slice the radishes 1/16-inch thick, then chop into small dice. Add to the tomatoes.
Add the habanero, roasted garlic and jalapeno paste to the tomatoes. Bunch up the cilantro sprigs, and, with a very sharp knife, slice them 1/16-inch thick, stems and all, working from the leafy end toward the stems. Add minced oregano to cilantro and stir to combine.
Add all the ingredients to a bowl and then mix thoroughly to combine, taste and season with salt as required to your taste. Cover with cling film and refrigerate for at least 2 hours to allow the flavors to combine.