Prep 20 mins
Cook 23 mins
This salsa will keep, covered and refrigerated, about 5 to 6 weeks, mainly because no mold or bacteria would dare to come near the stuff.
- 1 tablespoon minced garlic
- 1⁄3 cup virgin olive oil
- 6 ripe plum tomatoes, halved freshly ground black pepper
- 10 habanero peppers
- 1⁄4 cup lime juice (about 2 limes)
- 1⁄4 cup chopped cilantro
- Combine 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 500-degree oven until they begin to take o some serious color, about 15 to 20 minutes.
- Remove from oven, cool to room temperature and dice.
- Meanwhile, grill habanero peppers over a medium-hot fire until slightly colored, 2 to 3 minutes.
- Remove peppers from fire and mince.
- Be very careful when working with this pepper.
- Wear gloves when mincing it, and if you get any of the juice on your skin, wash it off with a mild bleach solution, which neutralizes the capsaicin.
- Also, be sure not to rub your eyes while working with these peppers, and wash your hands well after you're done.
- These little guys are incendiary.
- In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice and cilantro, mix well, and prepare for takeoff.
Fantastic! My wife and I have made this numerous times. We took it to a Superbowl part along with our chili in case folks needed to heat the chili up. It was a big hit. Scotch Bonnet peppers are a great substitute if the Habaneros aren't available.