Salsa Recipes

Roasted Habanero Salsa

1 tablespoon virgin olive oil
1/3 cup virgin olive oil
6 ripe plum tomatoes, halved
freshly ground black pepper
10 habanero chile peppers
1/4 cup lime juice
1/4 cup chopped cilantro

Combine tablespoon of olive oil and garlic and mix well. Rub tomato halves with this mixture, sprinkle with salt and freshly cracked pepper and roast in 500F oven until they begin to take on some serious color, about 15 to 20 minutes. Remove from oven, cool to room temperature and dice. Meanwhile, grill habanero peppers over a medium hot fire until slightly colored, 2 to 3 minutes. Remove peppers from fire and mince. Be very careful when working with this pepper. Wear gloves when mincing it and if you get any of the juice on your skin, wash it off with a mild bleach solution, which neutralizes the capsaicin. Also, be sure not to rub your eyes while working with these peppers and wash your hands well after you're done. In medium size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice and cilantro, mix well. This salsa will keep, covered and refrigerated, about 5 to 6 weeks. Makes 2 cups.

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