INGREDIENTS

INSTRUCTIONS

(Originally by Doug Dunham)
Get a grill going with mesquite. Saute the onions until they are soft and
the rings separate. Then oil a vegetable grid or wok (the ones with all the
holes in them so stuff doesn't fall through), and add the onions. Top this
with the tomatoes. Let them grill for 3 or 4 minutes. Coat the garlic and
habaneros with the olive oil and add to the grill and stir it up. Let this
grill for about 2 or three minutes. Now coat the oregano, basil and
cilantro with the olive oil and add to the grill another 2 to 4 minutes.
Remove everything from the grill and put it in a food processor along with
the lime juice. Give it a whirl, add some salt and sugar to taste and make
sure it's all mixed up well.
Depending on how hot you like it and how hot the peppers are that you have,
there's no specific amount of peppers to use. Also, I leave the pepper
seeds in. I don't care all that much for cilantro and cut the above amount
in half.
This is a great salsa, quick to make and excellent flavor!! Those of you
who shop with Mo-hotta-mo-betta might recognize this.
Posted to bbq-digest by "Richard Schwaninger" <schwani@ricochet.net> on Apr
08, 98

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