Yield: 4 Servings
|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||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, .