Roasted Habanero Salsa From Hell

1. 1

   Combine tablespoon of olive oil and garlic and mix well.

2. 2

   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.

3. 3

   Remove from oven, cool to room temperature and dice.

4. 4

   Meanwhile, grill habanero peppers over a medium-hot fire until slightly colored, 2 to 3 minutes.

5. 5

   Remove peppers from fire and mince.

6. 6

   Be very careful when working with this pepper.

7. 7

   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.

8. 8

   Also, be sure not to rub your eyes while working with these peppers, and wash your hands well after you're done.

9. 9

   These little guys are incendiary.

10. 10

    In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice and cilantro, mix well, and prepare for takeoff.

* Per serving · 4 servings · Values may vary.

No additional tips available.