Directions:
Peel off the skin of the tomatoes and onion, leaving bits of charred skin, and dice. Place all of the ingredients in a blender or food processor excluding the salt and olive oil. Puree all until smooth. Heat olive oil in saucepan and add sauce. Simmer for 5-7 minutes, stirring in the salt. Covered and refrigerated, the sauce will keep for several days. It also freezes well.
Ingredients:
- 2 Savina or Habanero peppers, roasted and diced
- 8 plum tomatoes, roasted
- 1 small onion, roasted
- 2 cloves garlic, roasted and diced
- 1/2 tsp oregano, toasted
- 2 Tbsp fresh lime juice
- 2 Tbsp olive oil
- 1/4 tsp salt
