© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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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 black pepper
Heat the oven to 475F. Put the tomatoes cut side up on a baking sheet and drizzle with 1 tablespoon 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.
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.