Habanero Salsa

From: Randy J Ray <rray@lookout.ecte.uswc.uswest.com>

Roasted Habanero Salsa from Hell

From Salsas, Sambals, Chutneys & Chowchows by Chris Schlesinger & John Willoughby

• 1 Tbsp + 1/4 Cup virgin olive oil
• 1 tsp minced garlic
• 6 ripe plum tomatoes, halved
• salt & freshly cracked pepper to taste
• 10 habaneros, stems removed
• 1/4 Cup lime juice
• 1/4 Cup cilantro

Combine 1 Tbsp. oil & garlic. Rub tomato halves with mixture. Sprinkle with salt & pepper. Roast in 500F oven until seriously colored, about 15-20 minutes. Allow to cool. Dice.

Grill habaneros over medium hot fire until slightly colored, 2-3 minutes. Remove from fire and mince.

Combine tomatoes, peppers, 1/4 Cup oil, lime juice & cilantro. Mix well.

Cover & refrigerate. Keeps 5-6 days.

This is very hot, but has a wonderful smokey flavor. It is excellent on chips, and on steamed, buttered flour tortillas. It is also completely vegan, though I have no friends for whom this is an issue (some vegetarian friends, though).