Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Virgin olive oil 10 Habanero chile peppers
1/3 c Virgin olive oil 1/4 c Lime juice (about 2 limes)
6 Ripe plum tomatoes, halved 1/4 c Chopped cilantro
Freshly ground black pepper

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 500-degree oven until they begin to take o 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. Temove 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.

Typed by Steven Frank.

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