Categories: Sauces, Mexican, Salsa 
      Yield: 1 servings 
  
      1 tb Virgin olive oil                   10    Habanero chile peppers 
    1/3 c  Virgin olive oil                  1/4 c  Lime juice (about 2 limes) 
      6    Ripe plum tomatoes, halved        1/4 c  Chopped cilantro 
           Freshly ground black pepper     
  
  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.