Like an oar smack to the palate
Hands on: 10 min
Hands off: 3 hrs
Ingredients:
1 medium onion, diced
5 Roma tomatoes, diced
2 Trinidad Scorpion peppers (can substitute out with another pepper for spice level)
1/4 cup fresh cilantro
3 cloves garlic
2 tbsp fresh lime juice
1 tsp sea salt
1/2 tsp black pepper
Cooking:
Preheat oven to 425 degrees F.
Meanwhile, cut tomatoes and onion width-wise into 1/4" slices and arrange on baking sheet for roasting, at least 1/2" apart. Peel garlic and seed peppers, wearing gloves to protect your skin, and arrange on sheet. Dust vegetables with salt and pepper.
Open a window or turn on a fan to enhance ventilation (peppers this hot can gas the kitchen!). Roast for 15 minutes, or until vegetables begin to blacken. Remove from oven and let cool.
Combine roasted vegetables in food processor with lime juice and cilantro. Pulse lightly until blended at desired consistency.
Transfer to bowl and refrigerate for at least 3 hrs to allow flavors to mingle.
Enjoy the heat!
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