Ingredients Jump to Instructions ↓

  1. 1 tb Olive oil

  2. 1 ts Garlic, minced

  3. 6 ea Plum tomatoes, halved

  4. Salt & pepper, to taste 10 ea Habanero chili peppers,

  5. -- stemmed 1/4 c Olive oil

  6. 1/4 c Lime juice

  7. 1/4 c Cilantro, chopped

  8. 500F oven until they begin to take on some serious color, about 15 - 20 minutes. Remove from the oven and let cool to room temperature and dice. Meanwhile, grill the

  9. 10 habanero peppers over a medium-hot fire until slightly colored,

  10. 2 - 3 minutes. Remove peppers from fire and mince. Be very careful when working with this pepper. Wear gloves while mincing it, and if any juice gets on your skin, wash it off with a mild bleach solution. This neutralizes the capsaicin. Also, do not rub your eyes, and wash you hands well after you are finished. In a medium bowl, combine tomatoes, peppers,

  11. 1/4 cup olive oil, lime juice, and cilantro. Mix well, and prepare for take-off! This salsa will keep, covered and refrigerated, for 5 - 6 weeks, mainly because no mold or bacteria would dare to come near the stuff!


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