Recipe - Charred Habanero Salsa

6 Plum tomatoes; ripe, cut in
halves
5 tablespoon Olive oil; extravirgin
4 Cloves garlic; large,
peeled and crushed
10 Habaneros; red or yellow,
according to taste
1 Red onion; chopped finely
2 tablespoon Cilantro; fresh, chopped
3 Limes; fresh, juice of or
1 Lemon; fresh, juice of
Salt
Black pepper; freshly ground

Date: Wed, 20 Mar 1996 13:15:18 +0700

From: Chris Kridakorn Odbratt chrisko@mozart.inet.co.th
Heat the oven to 475F. Put the tomatoes cut side up on a baking sheet and
drizzle with 1 tbsp of oil. Sprinkle with some garlic, salt and pepper.
Roast for about 15 min. until they begin to char.

Meanwhile charcoalgrill the Habaneros until they are blistered, turning
once.

You can keep the salsa for up to 5 days in the fridge, covered. This salsa
is great, mixed with plain rice or pasta. Alternatives:

1. Skewer them on a fork, one by one, and hold them in the flame of a gas
ring, roughly 3 min.

2. Use a hot broiler for about 56 min., turning once.) Dice the tomatoes
and mix with all the other ingredients, season.

CHILEHEADS DIGEST V2 #271

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.