Instructions: After roasting the veggies, peal off the charred skin (except the habs)

leaving bits of charred skin on the veggies. Next place all of the ingredients in a blender /food processor except the salt & olive oil. Puree all until it is smooth. Next heat the olive oil in a saucepan and heat. Add the sauce and simmer for 5-7 minutes. While simmering stir in the salt.

Note: use a ripe lime- which should be yellow not green.

The sauce should keep in a fridge for 1-2 weeks.

Like I said I just made this last night. I never make a recipe exactly the same two times in a row... I like to play with my food.. guess I never really grew up ;-).

Anyway last night I added a shot (+) of Triple sec to the sauce... yummy ( I also used 4 red Savina habs to make it hotter).

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