MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Sauces, Mexican
       Yield: 1 servings
       1 tb Virgin olive oil
     1/3 c  Virgin olive oil
       6    Ripe plum tomatoes, halved
            Freshly ground black pepper
      10    Habanero chile peppers
     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
   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.