Charred habanero salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Plum tomatoes; ripe, cut in halves | |
| 5 | tablespoons | 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 | tablespoons | Cilantro; fresh, chopped |
| 3 | Limes; fresh, juice of -or- | |
| 1 | Lemon; fresh, juice of | |
| Salt | ||
| Black pepper; freshly ground | ||
Directions
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, .