Charred Habanero Salsa

4 Servings

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Charred Habanero Salsa Ingredients

6 Plum tomatoes; ripe, cut in	2 tb Cilantro; fresh, chopped
5 tb Olive oil; extra-virgin	3 Limes; fresh, juice of -or-
4 Cloves garlic; large,	1 Lemon; fresh, juice of
10 Habaneros; red or yellow,	Salt
1 Red onion; chopped finely	Black pepper; freshly ground

Instructions for Charred Habanero Salsa

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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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