Categories: Art, salsas, sauces, tex-mex, try*this

Ingredients

• 1 to 2 fresh jalapeño chiles
• 3 garlic cloves, unpeeled
• 1 15-ounce can diced tomatoes in juice, preferably fire roasted
• 1/4 cup (loosely packed) chopped fresh cilantro
• 2 tablespoons fresh lime juice
• Salt

Directions

1. Roast the chiles and garlic. In a small ungreased skillet over medium heat, roast the chiles and garlic, turning regularly, until they are soft and blotchy brown, about 10 minutes for the chiles, 15 minutes for the garlic. Cool until handleable, then pull the stem(s) off the chile(s) and roughly chop. Peel the skin off the garlic. Scoop into a food processor and pulse until quite finely chopped.

2. Finish the salsa. Add the tomatoes with their juice. Re-cover and pulse until you have a coarse puree. Scrape into a serving dish. Stir in the cilantro and lime juice. Taste and season with salt, usually about 1/2 teaspoon. You’re ready to serve.

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