Yield: 1 Servings
|2 \N||Red Savina Habaneros; (or 4 regular Habs) roasted and diced|
|8 \N||Roma; (AKA saladette, plum, salsa) tomatoes, roasted and diced|
|1 small||Onion roasted and diced|
|2 \N||Cloves garlic roasted and diced|
|½ teaspoon||Mexican oregano - toasted/roasted; up to 3/4, up to|
|2 tablespoons||Fresh lime juice|
|2 tablespoons||Olive oil|
After roasting the veggies, peal off the charred skin (except the habs) leaving bits of charred skin on the veggies. Next place all of the ingredients in a blender /food processor except the salt & olive oil. Puree all until it is smooth. Next heat the olive oil in a saucepan and heat. Add the sauce and simmer for 5-7 minutes. While simmering stir in the salt.
Note: use a ripe lime- which should be yellow not green.
The sauce should keep in a fridge for 1-2 weeks.
Like I said I just made this last night. I never make a recipe exactly the same two times in a row... I like to play with my food.. guess I never really grew up ;-).
Anyway last night I added a shot (+) of Triple sec to the sauce... yummy ( I also used 4 red Savina habs to make it hotter).
Posted to CHILE-HEADS DIGEST by "Chile (Red Savina Habanero) Coyote" <coyote@...> on Oct 07, 1998, converted by MM_Buster v2.0l.