Roasted Fresh Chile Salsa

(from Cera82v’s recipe box)

Source: Mexican Everyday

Categories: Chiles, Salsa

Ingredients

  • 4 oz fresh hot green chiles (about 4 medium jalapenos, 16 medium serranos, 12 medium green or yellow orange habaneros)
  • 4 garlic cloves, peeled
  • 2 tbsp fresh lime juice
  • salt

Directions

  1. Turn on the broiler and adjust the rack to its highest level. Break the stems off the chiles, cut them in half lengthwise and lay them, cut side down, on a small baking sheet. Scatter the garlic cloves among the chiles.

  2. Slide under the broiler and roast until the chiles are soft and blotchy black in places, about a minute or two. Scrape the chiles and garlic into a blender or food processor and add the lime juice and 1/4 cup water. Process until nearly smooth.

  3. Pour into a small bowl or salsa dish and thin with a little water if necessary to give the salsa an easily spoon-able consistency. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not using right away.

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