|Roasted Habanero Salsa|
Roast habaneros and garlic on a dry cast iron pan until partially blackened and soft. Mash into a paste in a molcajete (sp?), then stir in lime juice, some sea salt to taste, and enough water to get the consistency you like.
So far, I've used it as a dip for chips, a flavoring for Crowder peas, stirred into rice, and spread on sandwiches. I love this stuff.
From: T. Matthew Evans, email@example.com
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