Title: Charred Habanero Salsa
Categories: Sauce
Yield: 4 Servings

6 Plum tomatoes; ripe, cut in
-halves
5 tb Olive oil; extra-virgin
4 Cloves garlic; large,
-peeled and crushed
10 Habaneros; red or yellow,
-according to taste
1 Red onion; chopped finely
2 tb 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
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 charcoal-grill 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 5-6 min., turning once.) Dice the tomatoes
and mix with all the other ingredients, season.

CHILE-HEADS DIGEST V2 #271

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