Preparation / Directions:
Heat the oven to 475F. Put the tomatoes cut side up on a baking sheet and drizzle with 1 tbsp of oil. Sprinkle with some garlic, salt and pepper. Roast for about 15 min. until they begin to char.
Meanwhile charcoal-grill the Habaneros until they are blistered, turning once. ( Alternatives :1. Skewer them on a fork, one by one, and hold them in the flame of a gas ring, roughly 3 min 2.
Use a hot broiler for about 5-6 min., turning once.) Dice the tomatoes and mix with all the other ingredients, season. You can keep the salsa for up to 5 days in the fridge, covered.
This salsa is great, mixed with plain rice or pasta.
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