Roasted Habanero Salsa from Hell from "Salsas, Sambals, Chutneys & Chowchows" by Chris Schlesinger & John Willoughby 1 Tbsp + 1/4 Cup virgin olive oil 1 tsp minced garlic 6 ripe plum tomatoes, halved salt & freshly cracked pepper to taste 10 habaneros, stems removed 1/4 Cup lime juice 1/4 Cup cilantro Combine 1 Tbsp. oil & garlic. Rub tomato halves with mixture. Sprinkle with salt & pepper. Roast in 500F oven until seriously colored, about 15-20 minutes. Allow to cool. Dice. Grill habaneros over medium hot fire until slightly colored, 2-3 minutes. Remove from fire and mince. Combine tomatoes, peppers, 1/4 Cup oil, lime juice & cilantro. Mix well. Cover & refrigerate. Keeps 5-6 days.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.