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Tequila Lime Salsa

1½ cups heirloom yellow or green tomatoes halved

3 banana peppers halved with seeds removed

1 habanero pepper halved with seeds removed

1 medium onion, quartered

4 cloves garlic

½ teaspoon ground coriander

1 teaspoon salt

1-2 limes, juiced

1 ounce tequila

1 tablespoon guava jelly

1 cup chopped cilantro

In a roasting pan, put in tomatoes, banana peppers, habanero and onion. Wrap garlic in foil with skin still on and place in the roasting pan to the side. Brush vegetables with oil and season with salt. Put under broiler on low for about 15 minutes or until ingredients have browned. Stir periodically and keep a close eye on ingredients so they don't char too much.

After removing pan from oven, sprinkle coriander on the tomato, pepper and onion mixture; let cool. Peel cooled garlic and add to a food processor or blender with the tomatoes, peppers and onion.

Pour tequila into baking pan to pick up residual juice and flavor left on the pan and pour into blender. Add lime juice and guava jelly and blend until somewhat smooth but where you can see small chunks. Season to taste with salt. Add cilantro and pulse briefly just to chop up cilantro leaves. Chill.

Makes about 2 cups.

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