Recipe - Roasted Toasted And Smoked Salsa

4 (up to)
6 Peppers; charred, peeled,
deseeded; and chopped
1 lg White onion; minced fine
and blanched quickly to
retain crispness and flavor
6 (up to)
8 Plum / Roma tomatoes; ripe!,
charred; peeled, deseeded
and minced
3 (up to)
4 Sprigs fresh cilantro;
chopped fine
2 Smoked Habanero; or more,
refreshed in a little warm
water
2 tablespoon Toasted sesame seeds
Sea salt; to taste

Date: Wed, 10 Apr 1996 17:35:43 0400

From: Nathan Freedenberg nfberg@chilepepper.com
Here's a recipe for the smoked habs. I did cheat and just played cut and
paste from some promo literature I have.

Sitting at my desk examining the first smoked habanero we had ever received
I was suddenly inspired to try this roasted, toasted and smoked concept.
It's taken quite a few batches to perfect. And now it's one of my
favorites. My friends like this one quite a bit so I know the heat level is
not all that high. You can always add a few more smoked habanero to
increase the heat. I like to deseed my tomatoes. Some people will find that
tedious but I don't mind and I think it makes for a better looking Salsa
with a lot less moisture.

Mix everything thoroughly and taste. The flavors have not yet blended but
you can get idea of the salt you will need. Cover and refrigerate for a few
hours. The heat level starts to wane after 24 hours. I'm not sure why. This
effect makes this a prepare and serve today salsa. Serve with your favorite
chips. Makes enough for one regular sized bag of chips.

CHILEHEADS DIGEST V2 #290

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