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Add a photoServings: 4
Ingredients
- 6 x Plum tomatoes, ripe, cut in halves
- 5 Tbsp. Extra virgin olive oil, extra-virgin
- 4 x Cloves garlic, large, peeled and crushed
- 10 x Habaneros, red or possibly yellow, according to taste
- 1 x Red onion, minced finely
- 2 Tbsp. Cilantro, fresh, minced
- 3 x Limes, fresh, juice of -or possibly-
- 1 x Lemon, fresh, juice of
- Â Â Salt
- Â Â Black pepper, freshly grnd
Directions
- Heat the oven to 475F. Put the tomatoes cut side up on a baking sheet and drizzle with 1 tbsp of oil. Sprinkle with some garlic, salt and pepper.
- Roast for about 15 minutes. till they begin to char.
- Meanwhile charcoal-grill the Habaneros till they are blistered, turning once.
- You can keep the salsa for up to 5 days in the fridge, covered. This salsa is great, mixed with plain rice or possibly pasta. Alternatives:
- 1. Skewer them on a fork, one by one, and hold them in the flame of a gas ring, roughly 3 minutes.
- 2. Use a warm broiler for about 5-6 minutes., turning once.) Dice the tomatoes and mix with all the other ingredients, season.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 4 servings | |
| Calories 214 | |
| Calories from Fat 154 | 72% |
| Total Fat 17.43g | 22% |
| Saturated Fat 2.41g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 582mg | 17% |
| Total Carbs 16.31g | 4% |
| Dietary Fiber 4.2g | 14% |
| Sugars 7.81g | 5% |
| Protein 2.58g | 4% |
