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Wicked Kicking Salsa

Ingredients: 1 Habanero chilli 2 Ripe tomatoes, skinned 2 Mild green chillies 2 Tablespoon(s) Snipped fresh chives 2 Tablespoon(s) Olive oil 1 Tablespoon(s) Sherry vinegar Directions: 1 Cook the habanero or Scotch bonnet chilli over very hot coals or hold in a gas flame for a couple of minutes, rolling frequently with a fork until the skin blisters. 2 Place the chilli in a clean tea towel and rub it to remove the skin. Using a fork to hold the chilli, cut it open and scrape out the seeds. Finely chop the flesh. 3 Mix together the tomatoes, both types of chilli, chives, olive oil and sherry vinegar. Season to taste and set aside at room temperature for at least a couple of hours. Per serving: 49 Calories (kcal), 5g Total Fat, (81% calories from fat); trace Protein, 2g Carbohydrate, 0mg Cholesterol, 4mg Sodium Food Exchanges: 0 Grain(Starch), 0 Lean Meat, 1/2 Vegetable, 0 Fruit, 1 Fat, 0 Other Carbohydrates
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So keep heat low