Salsa Recipes

Roasted Habanero Salsa From Hell

                   
  
1 Tbsp. 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 (about 2 limes)
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 500-degree oven 
until they begin 
to take o 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.  
These little guys are incendiary.
In medium-size bowl, 
combine tomatoes, peppers, 
1/4 cup olive oil, lime juice 
and cilantro,
mix well, and prepare for takeoff.

This salsa will keep, 
covered and refrigerated,
about 5 to 6 weeks, 
mainly because no mold 
or bacteria would dare
to come near the stuff. 

THIS IS SALSA IS NOT FOR ROOKIES!