*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Appetizers                       Sauces
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Olive oil
    1       t            Garlic, minced
    6       ea           Plum tomatoes, halved
                         Salt & pepper, to taste
   10       ea           Habanero chili peppers,
                         -- stemmed
      1/4   c            Olive oil
      1/4   c            Lime juice
      1/4   c            Cilantro, chopped
                         Protective gloves
   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.  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.
   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.  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.  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!
                    - - - - - - - - - - - - - - - - - -