Ingredients
-
1
-
1/3
-
6
-
10
-
1/4
-
1/4
-
-
-
-
-
-
-
-
-
Directions
Roasted Habanero Salsa from Hell, 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 , 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 , 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
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Steps
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1
Done
|
Combine Tablespoon of Olive Oil and Garlic and Mix Well. |
|
2
Done
|
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. |
|
3
Done
|
Remove from Oven, Cool to Room Temperature and Dice. |
|
4
Done
|
Meanwhile, Grill Habanero Peppers Over a Medium-Hot Fire Until Slightly Colored, 2 to 3 Minutes. |
|
5
Done
|
Remove Peppers from Fire and Mince. |
|
6
Done
|
Be Very Careful When Working With This Pepper. |
|
7
Done
|
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. |
|
8
Done
|
Also, Be Sure not to Rub Your Eyes While Working With These Peppers, and Wash Your Hands Well After You're Done. |
|
9
Done
|
These Little Guys Are Incendiary. |
|
10
Done
|
in Medium-Size Bowl, Combine Tomatoes, Peppers, 1/4 Cup Olive Oil, Lime Juice and Cilantro, Mix Well, and Prepare For Takeoff. |
