Roasted Habanero Salsa From Hell

* Exported from MasterCook *

ROASTED HABANERO SALSA FROM HELL

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers Sauces
Dips

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Olive oil
1 t 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, 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!



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