Categories: Appetizers, Sauces, Dips 
      Yield: 2 cups 
  
      1 tb Olive oil 
      1 ts 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!