Recipe for Roasted, Toasted and Smoked Salsa 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
4 x -(up to)
6 x Peppers, charred, peeled, deseeded, and chopped
1 lrg White onion, diced fine and blanched quickly to retain crispness and flavor
6 x -(up to)
8 x Plum / Roma tomatoes, ripe!, charred, peeled, deseeded and diced
3 x -(up to)
4 sprg fresh cilantro, chopped fine
2 x Smoked Habanero, or more, refreshed in a little warm water
2 tbl Toasted sesame seeds
Instructions:
Instructions: Heres a recipe for the smoked habs. I did cheat and just played cut and paste from some promo literature I have.

Sitting at my desk examining the first smoked habanero we had ever received I was suddenly inspired to try this roasted, toasted and smoked concept.

Its taken quite a few batches to perfect. And now its one of my favorites. My friends like this one quite a bit so I know the heat level is not all that high. You can always add a few more smoked habanero to increase the heat. I like to deseed my tomatoes. Some people will find that tedious but I dont mind and I think it makes for a better looking Salsa with a lot less moisture.

Mix everything thoroughly and taste. The flavors have not yet blended but you can get idea of the salt you will need. Cover and refrigerate for a few hours. The heat level starts to wane after 24 hours. Im not sure why. This effect makes this a prepare and serve today salsa. Serve with your favorite chips.

Makes enough for one regular sized bag of chips.

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