9:14 AM 3/22/98
rfc

Roasted Habanero Salsa From Hell


1 tb Virgin olive oil 
10 Habanero chile peppers
1/3 c Virgin olive oil 
1/4 c Lime juice (about 2 limes)
6 Ripe plum tomatoes, halved 
1/4 c Chopped cilantro
Freshly ground black pepper 

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. Temove 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.
Yields 2 cups.

Source: "Salsas, Sambals, Chutney and Chowchows" by Chris Schlesinger
and
John Willoughby.

Typed by Steven Frank.


Elizabeth
...remembering the time I chopped the scotch bonnets and then
I......(shiver, whimper, moan...).