Roasted Habanero Salsa - CaliZona: 5 Large Tomatoes 4 – 6 Habanero Peppers (These are very hot peppers, I like fairly hot salsas so I use 6. You might try less to begin with.) 1 Clove Garlic 1/2 White Onion 1 Cup Cilantro Leaves 3 Tablespoons Fresh Squeezed Lime Juice 1 Tablespoon Extra Virgin Olive Oil 1 1/4 Teaspoon Sea Salt – or to taste
If you have extra hot peppers, pepper vinegar is a great condiment for meat or greens. Just boil a pint of vinegar, add a tsp. of salt, and pour it over your peppers. It will be ready to eat after a week and lasts indefinitely.