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Print this Recipe    Tomato Habanero

Simmered Tomato-Habanero Sauce

1 1/2 pounds ripe tomatoes, 3 medium-large or 9-12 plum
1 1/2 tablespoons lard or oil
1 small white onion (4-ounce), thinly sliced
1 fresh habanero chile, halved
1/2 teaspoon salt, to taste

Roasting the tomatoes: THE GRIDDLE METHOD: Line a griddle or heavy
skillet with aluminum foil and heat over medium. Lay the tomatoes
on the foil and roast, turning several times, until blistered,
blackened and softened, about 10 minutes. Don't worry if some of
the skin sticks to the foil. THE

BROILER METHOD: Lay the tomatoes on a baking sheet and place about
4 inches below a very hot broiler. Roast until blistered and
blackened on one side, about 6 minutes; flip the tomatoes and roast
the other side.

Cool, then peel, collecting any juice with the tomatoes. Coarsely
puree tomatoes and juices in a food processor or blender.

The sauce: In a medium-size (2-3 quart) sauce pan, heat the lard
or oil over medium. Add the onions and fry until deep golden,
about 8 minutes. Add the tomatoes and chile halves and simmer 15
minutes or so stirring often, until nicely reduced but not dry (it
should be an easily spoon able consistency). Taste (it will be
wonderfully picante and nicely perfumed), season with salt, remove
the chile if you want and it's ready to use.

Yield: 2 cups

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