| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
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.
A Message from our Provider:
“How about a private meeting with God? Pray!”