| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizers, Sauces, Dips |
2 |
Cups |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
ts |
Garlic, minced |
| 6 |
|
Plum tomatoes, halved |
|
|
Salt & pepper, to taste |
| 10 |
|
Habanero chili peppers, stemmed |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
Lime juice |
| 1/4 |
c |
Cilantro, chopped |
|
|
Protective gloves |
INSTRUCTIONS
Combine the 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 a 500F oven until they begin to take on some serious color, about
15 - 20 minutes. Remove from the oven and let cool to room temperature and
dice. Meanwhile, grill the 10 habanero peppers over a medium-hot fire
until slightly colored, 2 - 3 minutes. Remove peppers from fire and mince.
Be very careful when working with this pepper. Wear gloves while mincing
it, and if any juice gets on your skin, wash it off with a mild bleach
solution. This neutralizes the capsaicin. Also, do not rub your eyes, and
wash you hands well after you are finished. In a medium bowl, combine
tomatoes, peppers, 1/4 cup olive oil, lime juice, and cilantro. Mix well,
and prepare for take-off! This salsa will keep, covered and refrigerated,
for 5 - 6 weeks, mainly because no mold or bacteria would dare to come near
the stuff!
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