Skewer an habanero chilli on a metal fork and hold it in a gas flame for 2 - 3 minutes, turning until the skin blackens and blisters. Repeat with all the chillies, then set aside.

Skewer and blister the tomatoes in the flame for 1 - 2 minutes, until the skin splits and wrinkles. Slip off the skins, halve the tomatoes, then use a teaspoon to scoop out and discard the seeds. Chop the flesh very finely.

Use a clean dish towel to rub the skins off the chillies.

Try not to touch the chillies with your bare hands: use a fork to hold them and slice them open with a sharp knife. Scrape out and discard the seeds, then finely chop the flesh.

Halve the jalapeno chillies, then remove their seeds and slice them finely widthways into tiny strips. Mix together both types of chilli, the tomatoes and the parsley.

Mix the olive oil, vinegar and a little salt, pour this over the salsa and cover the dish. The salsa will keep in the fridge for up to 3 days.