Text 35180, 55 rader
Skriven 2013-03-23 07:00:34 av Dave Drum (1:261/38)
Ärende: Chile 2525
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Habanero Salsa From Hell
 Categories: Sauces, Chilies, Vegetables, Citrus, Herbs
      Yield: 2 Cups

      1 tb Virgin olive oil
    1/3 c  Virgin olive oil
      6    Ripe plum tomatoes; halved
           Fresh ground black pepper
     10    Habanero chilies
    1/4 c  Lime juice (about 2 limes)
    1/4 c  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. Temove 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.

  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.

  Yields 2 cups.

  Source: "Salsas, Sambals, Chutney and Chowchows" by Chris
  Schlesinger and John Willoughby.

  Typed by Steven Frank.

  Uncle Dirty Dave's Archives

MMMMM

... Let your food be your medicine and your medicine be your food. Hippocrates

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)