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Sauce 4 Servings

INGREDIENTS

6 Plum tomatoes; ripe, cut in halves
5 tb Olive oil; extra-virgin
4 Cloves garlic; large, peeled and crushed
10 Habaneros; red or yellow, according to taste
1 Red onion; chopped finely
2 tb Cilantro; fresh, chopped
3 Limes; fresh, juice of -or-
1 Lemon; fresh, juice of
Salt
Black pepper; freshly ground

INSTRUCTIONS

Date: Wed, 20 Mar 1996 13:15:18 +0700
From: Chris Kridakorn - Odbratt <chrisko@mozart.inet.co.th>
Heat the oven to 475F. Put the tomatoes cut side up on a baking sheet and
drizzle with 1 tbsp of oil. Sprinkle with some garlic, salt and pepper.
Roast for about 15 min. until they begin to char.
Meanwhile charcoal-grill the Habaneros until they are blistered, turning
once.
You can keep the salsa for up to 5 days in the fridge, covered.  This salsa
is great, mixed with plain rice or pasta. Alternatives:
1. Skewer them on a fork, one by one, and hold them in the flame of a gas
ring, roughly 3 min.
2. Use a hot broiler for about 5-6 min., turning once.) Dice the tomatoes
and mix with all the other ingredients, season.
CHILE-HEADS DIGEST V2 #271
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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