| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 10 | Habs | |
| 2 | Garlic cloves (up to 3) | |
| 1 | tb | Olive oil |
| 8 | Plum tomatoes -or- | |
| 12 | Cherry tomatoes | |
| Salt and pepper | ||
| 1/4 | c | Fresh cilantro |
| 1/4 | c | Olive oil |
| 1/4 | c | Lime juice |
INSTRUCTIONS
Roast 10 Habs on bottom rack of oven 3-5 minutes. While Habs are roasting mince 2-3 garlic cloves. Combine garlic cloves with 1 T olive oil. Halve 8 plum or 12 cherry tomatoes and rub with garlic mixture. Sprinkle tomato halves with salt and pepper. Cool and dice Habs. Bake tomatoes at 500 degrees for 20 minutes. While tomatoes are baking chop 1/4 cup fresh cilantro, combine with 1/4 cup olive oil and 1/4 cup lime juice. Cool and dice tomatoes. Combine Habs, tomatoes, remaining garlic mixture, and cilantro mixture, refrigerate for two hours to mingle flavors. Bring to room temperature before serving. Posted to CHILE-HEADS DIGEST V3 #284 by "Michael M. Boy" <[email protected]> on Apr 04, 1997
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