Roasted Habanero Salsa

1 Tbsp virgin olive oil
1/3 cup virgin olive oil
6 ripe plum tomatoes, halved
freshly ground black pepper
10 Habanero chile peppers
1/4 cup lime juice (about 2 limes)
1/4 cup chopped cilantro

Combine tablespoon of olive oil and garlic and mix well. Rub tomato halves with
this mixture, sprinkle with salt and freshly cracked pepper and roast in
500 F oven until they begin to take on some serious color, about 15 to 20
minutes. Remove from oven, cool to room temperature and dice.
Meanwhile, grill habanero peppers over a medium-hot fire until slightly
colored, 2 to 3 minutes. Remove peppers from fire and mince. Be very
careful when working with this pepper. Wear gloves when mincing it, and if you
get any of the juice on your skin, wash it off with a mild bleach solution,
which neutralizes the capsaicin. Also, be sure not to rub your eyes while
working with these peppers, and wash your hands well after you're done. These
little guys are incendiary.
In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice
and cilantro, mix well, and prepare for takeoff.

This salsa will keep, covered and refrigerated, about 5 to 6 weeks, mainly
because no mold or bacteria would dare to come near the stuff.
Yields 2 cups.

Source: "Salsas, Sambals, Chutney and Chowchows" by Chris Schlesinger

Jenn B aka Mom2Sam and Tiny
--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/