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Roasted Habanero Salsa From Hell
Makes: 2 cups
1
¼
6
Tbsp virgin olive oil
C virgin olive oil
ripe plum tomatoes, halved
Freshly ground black pepper
0 habanero chile peppers
1
¼
¼
C lime juice (about 2 limes)
C chopped cilantro
•
•
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, ¼ 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.
Source: "Salsas, Sambals, Chutney and Chowchows" by Chris Schlesinger and John
Willoughby.
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