Title: Roasted Yucatecan Sauce
Categories: Meat Seafood Sauce
Yield: 2 Cups

2		Habaneros
4		Tomatoes
1	sm	Onion, unpeeled
1/4	ts	Oregano, mexican preferred
2	tb	Olive oil
1/4	ts	Salt

To roast the vegetables, placea large, dry skillet over high heat until very hot. Place the chiles, tomatoes, and onion in the skillet and roast, truning frequently, for 10 to 15 minutes. (if you have a stove-top grill, roast the vegetablesover the flame until the skins are blackened, about 5 minutes. The vegetables can be roasted in a broiler as well.) Remove the vegetables from the skillet and when cool enough handle, peel off the skins with your fingertips or a knife. Chop the vegetables coarsely. Place the chopped vegetables and oregano in a bleder or food processor and puree until smooth. In a skillet, heat the oil. Add the puree and saute, stirring, about 5 minutes. Stir in the salt. This will keep for about 1 week in the refrigerator.

Dave DeWitt and Nancy Gerlach. "The Habanero Cookbook." From: Ken Kubos Date: 04-29-95

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