Yield: 4 Servings
Measure | Ingredient |
---|---|
6 \N | Plum tomatoes; ripe, cut in halves |
5 tablespoons | Olive oil; extra-virgin |
4 \N | Cloves garlic; large, peeled and crushed |
10 \N | Habaneros; red or yellow, according to taste |
1 \N | Red onion; chopped finely |
2 tablespoons | Cilantro; fresh, chopped |
3 \N | Limes; fresh, juice of -or- |
1 \N | Lemon; fresh, juice of |
\N \N | Salt |
\N \N | Black pepper; freshly ground |
Date: Wed, 20 Mar 1996 13:15:18 +0700 From: Chris Kridakorn - Odbratt <chrisko@...> 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, .