Charred Habanero Salsa

   6  each          plum tomatoes, cut in Half
   5  tablespoons   olive oil
   4  cloves        garlic, peeled and crushed
  10  each          habanero chiles
   1  each          Onion, Red, chopped fine
   2  tablespoons   Cilantro
   3  each          Limes
      pinch         salt
      pinch         black pepper

Heat the oven to 475F. Put the tomatoes cut side up on a baking sheet and drizzle with 1 tbsp of oil. Sprinkle with some garlic, salt and pepper. Roast for about 15 min. until they begin to char. Meanwhile charcoal-grill the Habaneros until they are blistered, turning once (see alternatives below).

Dice the tomatoes and mix with all the other ingredients, season. You can keep the salsa for up to 5 days in the fridge, covered. This salsa is great, mixed with plain rice or pasta.

<u>Alternatives</u>:
1. Skewer them on a fork, one by one, and hold them in the flame of a gas ring, roughly 3 minutes. 
2. Use a hot broiler for about 5-6 minutes, turning once.