5 Chile Habaneros
4 Medium Hothouse Tomatoes
2 Garlic cloves, freshly ground
1 Teaspoon lime juice
4 Sprigs fresh cilantro
1/2 small white onion, finely chopped
1 teaspoon salt
1 teaspoon olive oil
Roast tomatoes and peppers on open flame or in oven until soft.
In stone mocajete (or blender), coursely grind the
tomatoes and peppers
and cilantro. Add onion, garlic, salt, lime juice and oil. Mix well,
but not too finely.
The Habanero IS the hottest pepper in the world,
approximately 100 times
hotter than the jalapeno. But combined as described here, the
salsa will be too tasty to stop the punishment.
