Roasted Habanero Salsa From Hell
Yield
2 cupsPrep
30 minCook
20 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
garlic
minced |
|
| 6 | each |
italian plum (roma) tomatoes
halved |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 10 | each |
habanero chili peppers
stemmed |
* |
| ¼ | cup |
olive oil
|
|
| ¼ | cup |
lime juice
|
|
| ¼ | cup |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 5 | ml |
garlic
minced |
|
| 6 | each |
italian plum (roma) tomatoes
halved |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1E+1 | each |
habanero chili peppers
stemmed |
* |
| 59 | ml |
olive oil
|
|
| 59 | ml |
lime juice
|
|
| 59 | ml |
cilantro
chopped |
|
Directions
Protective gloves are recommended when working with habanero peppers 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 500 F oven until they begin to take on some serious color, about 15 to 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 to 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, ¼ cup olive oil, lime juice, and cilantro. Mix well, and prepare for take-off! This salsa will keep, covered and refrigerated, for 5 to 6 weeks, mainly because no mold or bacteria would dare to come near the stuff!
