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| Ingredients: |
Makes: 2 cups
1 Tbsp virgin olive oil
? C virgin olive oil
6 ripe plum tomatoes, halved
Freshly ground black pepper
10 habanero chile peppers
? C lime juice (about 2 limes)
? C chopped cilantro
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| Cooking
Instructions: |
Combine 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 500-degree oven until they begin to take on some serious
color, about 15 to 20 minutes.
Remove from oven, cool to room temperature and dice.
Meanwhile, grill habanero peppers over a medium-hot fire until slightly colored,
2 to 3 minutes.
Remove peppers from fire and mince.
In medium-size bowl, combine tomatoes, peppers, ? cup olive oil, lime juice and
cilantro, mix well, and prepare for takeoff.
This salsa will keep, covered and refrigerated, about 5 to 6 weeks, mainly because
no mold or bacteria would dare to come near the stuff. |
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