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Roasted Habanero Salsa

1 tb virgin olive oil
1/4 c virgin olive oil
6 ripe plum tomatoes, halved
freshly ground black pepper
10 habanero chile peppers
1/4 c lime juice (about 2 limes)
1/4 c chopped cilantro

Combine tablespoon of olive oil and garlic and mix well. Rub tomato
halves with this mixture, sprinkle with salt and freshly cracked
pepper and roast in 500-degree oven until they begin to take on some
serious color, about 15 to 20 minutes. Remove from oven, cool to
room temperature and dice.

Meanwhile, grill habanero peppers over a medium-hot fire until
slightly colored, 2 to 3 minutes. Remove peppers from fire and
mince.

In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil,
lime juice and cilantro, mix well.

Yields 2 cups.

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