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Simmered Tomato-Habanero Sauce

Simmered Tomato-Habanero Sauce is built on Ripe Tomatoes Medium Large Or Plum, Lard Or Oil, White Onion Thinly Sliced, Fresh Habanero Chile Halved, and Salt. Serves 2. Scale it up or down for the number of people at the table.

Ingredients

• 1 1/2 lb
• 1 1/2 tbsp
• 1
• 1
• 1/2 tsp

Method (preview)

1. 1

   Roasting the tomatoes: THE GRIDDLE METHOD: Line a griddle or heavy skillet with aluminum foil and heat over medium.

2. 2

   Lay the tomatoes on the foil and roast, turning several times, until blistered, blackened and softened, about 10 minutes.

3. 3

   Don't worry if some of the skin sticks to the foil.

4. 4

   THE BROILER METHOD: Lay the tomatoes on a baking sheet and place about 4 inches below a very hot broiler.

5. 5

   Roast until blistered and blackened on one side, about 6 minutes; flip the tomatoes and roast the other side.

6. 6

   Cool, then peel, collecting any juice with the tomatoes. Coarsely puree tomatoes and juices in a food processor or blender.

7. 7

   The sauce: In a medium-size (2-3 quart) sauce pan, heat the lard or oil over medium.

8. 8

   Add the onions and fry until deep golden, about 8 minutes.

9. 9

   Add the tomatoes and chile halves and simmer 15 minutes or so stirring often, until nicely reduced but not dry (it should be an easily spoon able consistency).

10. 10

    Taste (it will be wonderfully picante and nicely perfumed), season with salt, remove the chile if you want and it's ready to use.