Roasted Habanero Salsa

• 3 Habanero peppers (4 if you like it hot!)
• 9 plum tomatoes (or 4 regular tomatoes)
• 1 white onion (red can be substituted)
• Handful of fresh cilantro
• 6 garlic cloves
• 1 tablespon dried oregano (preferably Mexican)
• Juice of 1 lime
• 1 Tablespoon Corn Oil (Olive Oil can be substituted)
• 1 Teaspoon Apple Cider Vinegar (Red Wine Vinegar can be substituted)
• Fresh-Ground Black Pepper to taste (about a teaspoon)
• Salt to taste (about 1/2 a teaspoon)

1. 1.tre-heat broiler (high setting).
2. 2.tlice the onion into 3 slick slices. Broil onions and tomatoes on middle rack till lightly blackened, turn over, and blacken other side.
3. 3.talf the habanero peppers and remove seeds and stem (under faucet).
4. 4.tlace habanero peppers and garlic cloves on microwave safe plate. Nuke on High until just starting to brown (about 3 minutes).
5. 5.tombine all ingredients in blender and blend.
6. 6.tet cool in refrigerator for minimum of 1 hour.

peppers, tomatoes, white onion, handful of fresh cilantro, garlic, oregano, lime, corn oil, apple cider vinegar, freshground black pepper, salt

Taken from www.epicurious.com/recipes/member/views/roasted-habanero-salsa-50028426 (may not work)