Roasted Habanero Salsa From Hell Recipe

Step 1

Combine the 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 a 500F oven until they begin to take on some serious color, about 15 - 20 minutes.

Step 2

Remove from the oven and let cool to room temperature and dice. Meanwhile, grill the 10 habanero peppers over a medium-hot fire until slightly colored, 2 - 3 minutes. Remove peppers from fire and mince.

Step 3

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.

Step 4

Also, do not rub your eyes, and wash you hands well after you are finished. In a medium bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice, and cilantro.

Step 5

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!

Things You'll Need

  • 1tb Olive oil
  • 1ts Garlic, minced
  • 6ea Plum tomatoes, halved
  • Salt & pepper, to taste
  • 10ea Habanero chili peppers,
  • -- stemmed
  • 1/4c Olive oil
  • 1/4c Lime juice
  • 1/4c Cilantro, chopped
  • Protective gloves

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