Mix in bowl. Add enough juice to make it soupy. |
Filed under Hot Recipes by on Nov 28th, 2009. Comment.
In stock pot add Habaneros, water and salt. Slow boil for 15 minuets. then drain, saving 3/4 cup of water. |
Filed under Hot Recipes by on Nov 22nd, 2009. Comment.
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- 3 cherry tomatos
- 1 Fresh habanero chilies (1 to 3)
- 2 Garlic cloves unpeeled
- 1/4 cup Water
- Juice of one orange
- Juice of one grapefruit
- Salt to taste
- Freshly-ground black pepper to taste
Heat cast iron skillet over medium-low heat. Add tomatoes, chilies and garlic. Pan roast until tender and brown on all sides, turning frequently, about 20 minutes. Transfer tomatoes to blender. Remove seeds and stems from chilies; add chilies to blender. Peel garlic and add to blender. Add water, orange juice and grapefruit juice. Puree until smooth. Transfer to medium bowl. Season to taste with salt and pepper. Serve at room temperature.
Filed under Hot Recipes by on Nov 19th, 2009. Comment.