Habanero Salsa.

Habanero Salsa

• 1 clove garlic
• 1 tomato
• 1/4 cup tomato sauce
• 2 ounces canned green chile peppers
• 1/4 fresh green bell pepper
• 1 fresh scallion
• 1 tablespoon fresh cilantro
• 1 tablespoon lemon juice
• Juice of 1/2 a lime
• 1 habanero pepper
• 1/2 tablespoon white vinegar
• 1/8 carrot

Remove the garlic clove from its skin and roast in tin foil under a broiler for about half an hour. The garlic should mash easily when unwrapped.

Place the tomato in boiling water for half a minute and then dunk in cold water to loosen the skin. Remove the skin, and dice thoroughly, skimming off the seeds.

Mash the garlic, mix with the diced tomato, and add the tomato sauce into a bowl. Place about half the mixture into a blender, and puree until smooth. Add the smooth tomato mixture back into the main bowl.

Dice the green chiles, bell pepper, scallions and cilantro. Add to the salsa. Add the lemon and lime juice to the salsa.

Remove the tops and seeds of the habaneros. Place the habaneros under the broiler for a minute. Mince finely.

Place the vinegar into a blender, and add the habaneros. Puree thoroughly.

Peel the carrot, and grate into the habanero mixture in the blender. Puree thoroughly.

Mix the habanero sauce into the salsa mixture.

Cover the bowl. Chill in the fridge for a few hours. Makes about a cup.

Serve with tortilla chips.

Preparation time: 60 min (chill after)