Charred habanero salsa

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.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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