Roasted habanero salsa from hell
Yield: 2 Cups
Ingredients:
- 1 tb Olive oil
- 1 ts Garlic minced
- 6 ea Plum tomatoes halved Salt & pepper to taste
- 10 ea Habanero chili peppers -- stemmed
- 1/4 c Olive oil
- 1/4 c Lime juice
- 1/4 c Cilantro
Instructions:
chopped Protective gloves 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!
