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Habanero Salsa


1/4 cup olive oil
1 tablespoon olive oil
1 teaspoon minced garlic
6 ripe Roma or plum tomatoes; halved
1/4 cup cilantro; chopped
1/2 cup onion; finely chopped
10 habanero peppers, stems removed
juice of 2 limes
salt and pepper

Combine tablespoon of olive oil and garlic and mix well. Rub tomato halves with this mixture, sprinkle with salt and pepper and roast over a medium-hot fire until thoroughly cooked (skin will turn brown). Remove to cool, and dice. Grill habanero peppers until slightly colored, about 2 to 3 minutes, allow to cool, and mince. Combine all ingredients. Will keep 5 to 6 weeks in refrigerator as no measly bacteria or virus will touch this stuff. USE CAUTION - Habaneros are VERY HOT. This recipe is not for the faint of heart or stomach. Take care to wash your hands after handling and do not rub your eyes. You may want to consider keeping a case of Di-Gel handy and a pair of asbestos gloves. Adjust number of peppers as needed. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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