© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Clay Irving
3 fresh ripe tomatoes
1 large jalapeño chiles
3 habanero chiles
2 large cloves garlic, skin removed
½ carrot, sliced in thin strips (I used a vegetable peeler to make the strips)
½ white onion, chopped
½ large lemon, juiced, or more to taste
salt and fresh ground black pepper, to taste
a little peanut oil, maybe a teaspoon
Preheat the oven to broil.
I used a square baking dish lined with aluminum foil for easy clean up. Put the whole tomatoes, the jalapeño chile, 2 of the habanero chiles, and the garlic cloves in the baking dish. Broil until the skin on the vegetables begins to blacken. Turn the vegetables over to roast the other side. When roasted, remove from oven and carefully add to a blender or food processor. Be sure to drain the juices in the pan into the blender or food processor! Add the strips of fresh carrot. Pulse a few times to chop well — Don't purée it! You just want to chop it medium-fine.
In a non-stick skillet add a little peanut oil over high heat. Add the chopped onion when the oil is hot, and sauté until the onion is cooked not too crunchy, but not too soft. Remove from heat and add the lemon juice.
Add the sautéd onions to the tomato mixture. Salt and pepper to taste. Be careful! The mixture is still warm. For about 10 minutes, I stir and turn the contents of the mixture to help it cool.
I think roasting the chiles makes them lose the fresh "bite". So, finely mince the remaining habanero chile and add it to the mixture. Stir well, and cool.