Roasted

1/4 C virgin olive oil

6 ripe plum tomatoes, halved

Freshly ground black pepper

10 habanero chile peppers

1/4 C lime juice (about 2 limes)

1/4 C 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 on some serious

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.

In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice and cilantro, mix well, and prepare for takeoff.

5 to 6 weeks, mainly because

no mold or bacteria would dare to come near the stuff.