Roasted Habanero Salsa From Hell

Recipe Ingredients

1 tablespoon	15ml	Virgin olive oil
10		Habanero chile peppers
1/3 cup	78ml	Virgin olive oil
1/4 cup	59ml	Lime juice - (about 2 limes)
6		Ripe plum tomatoes - halved
1/4 cup	4g / 0.1oz	Chopped cilantro
		Freshly ground black pepper

Recipe Instructions

Combine 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 500F oven until they begin to take on some serious color, about 15 to 20 minutes. Remove from oven, cool to room temperature and dice.

Meanwhile, grill 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 when mincing it, and if you get any of the juice on your skin, wash it off with a mild bleach solution, which neutralizes the capsaicin. Also, be sure not to rub your eyes while working with these peppers, and wash your hands well after you're done. These little guys are incendiary.

In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice and cilantro, mix well, and prepare for takeoff.

This salsa will keep, covered and refrigerated, about 5 to 6 weeks, mainly because no mold or bacteria would dare to come near the stuff. Yields 2 cups.

Source:
"Salsas, Sambals, Chutney and Chowchows" by Chris Schlesinger and John Willoughby.

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