Anonymous Tue May 23 19:50:11 2006

1/4 cup olive oil

1 tablespoon olive oil

1 teaspoon minced garlic

6 ripe Roma or plum tomatoes -- halved

1/4 cup cilantro -- chopped

1/2 cup onion -- finely chopped

10 habanero peppers, stems removed

juice of 2 limes

salt and pepper

Combine tablespoon of olive oil and garlic and mix well. Rub tomato halves with this

mixture, sprinkle with salt and pepper and roast over a medium-hot fire until thoroughly

cooked (skin will turn brown). Remove to cool, and dice. Grill habanero peppers until

slightly colored, about 2 to 3 minutes, allow to cool, and mince. Combine all ingredients.

Will keep 5 to 6 weeks in refrigerator as no measly bacteria or virus will touch this stuff.

USE CAUTION - Habaneros are VERY HOT. This recipe is not for the faint of heart or

stomach. Take care to wash your hands after handling and do not rub your eyes. You may

want to consider keeping a case of Di-Gel handy and a pair of asbestos gloves. Adjust

number of peppers as needed.