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Smoked Habanero Salsa

Source of Recipe

Richard Schwaninger, originally by Dough Dunham


List of Ingredients

3 Habaneros seeded and cut into strips, (up to 15)
5 Tomatoes, skinned and seeded
3 Onions, cut into rings
1 Head of garlic, peeled, minced
1/2 c Cilantro, chopped
1/4 c Fresh basil, chopped
1/4 c Fresh oregano, chopped
2 Limes, juice of
Olive oil
Salt
Sugar



Recipe

Get a grill going with mesquite. Saute the onions until they are soft and the rings separate. Then oil a vegetable grid or wok (the ones with all the holes in them so stuff doesn't fall through), and add the onions. Top this with the tomatoes. Let them grill for 3 or 4 minutes. Coat the garlic and habaneros with the olive oil and add to the grill and stir it up. Let this grill for about 2 or three minutes. Now coat the oregano, basil and cilantro with the olive oil and add to the grill another 2 to 4 minutes.

Remove everything from the grill and put it in a food processor along with the lime juice. Give it a whirl, add some salt and sugar to taste and make sure it's all mixed up well.

Depending on how hot you like it and how hot the peppers are that you have, there's no specific amount of peppers to use. Also, I leave the pepper seeds in. I don't care all that much for cilantro and cut the above amount in half.

This is a great salsa, quick to make and excellent flavor!! Those of you who shop with Mo-hotta-mo-betta might recognize this.