Habanero Salsa

• 4 tomatoes
• 1 yellow bell pepper
• 1 orange bell pepper
• 1/2 habanero pepper
• 1/2 white onion
• 1/2 bunch cilantro
• 1 lime, juice of
• 4 garlic cloves
• 1 teaspoon salt
• 1/2 teaspoon cumin powder

1. Halve and core tomatoes and bell peppers. (Don't halve and core the habenero--the seeds contain the heat you want).
2. Roast tomatoes, bell peppers, habanero, and unpeeled garlic cloves under broiler until skins blacken.
3. Discard skins of tomatoes, bell peppers, and garlic, and cut the habanero in half. I only use half, but if you want severe burnage, use the whole thing.
4. Add all ingredients to food processor and blend until you get your desired consistency.
5. Chill before serving.
6. Variations: you know what you like: add more cilantro, cumin, garlic or salt to your satisfy your own taste.

tomatoes, yellow bell pepper, orange bell pepper, pepper, white onion, cilantro, lime, garlic, salt, cumin powder

Taken from www.food.com/recipe/habanero-salsa-372498 (may not work)