Chiltomate

Ingredients:

• 8 ounces roma tomatoes, quartered
• 2 habanero peppers
• 2 tsp Lapsan Souchong finely ground
• 1 yellow onion, peeled and quartered
• 2 garlic cloves, peeled
• 1 tbsp olive oil
• 1 tbsp fresh lime juice
• 1/4 tsp dried oregano
• salt

Directions:

Preheat large heavy skillet over medium-high heat. Roast the tomatoes, onions peppers and garlic garlicfor 6 to 8 minutes, turning them with tongs to brown all sides.

Peel the chile and discard the skin and seeds. Peel and dice the onion, tomatoes and garlic.

Place the roasted ingredients, tea and dried oregano in a mortar, blender or food processor, and grind or chop.

Warm the oil in a large skillet over medium-high heat. Add the salsa and sauté for 2 to 3 minutes.

Season to taste with salt. Serve warm or at room temperature.