10 minutes
A fiery and tangy salsa made with freshly roasted chiles, garlic, and lime juice.
Fresh Hot Green Chiles, halved lengthwise, roasted
0 oz
Garlic Clove, peeled, roasted
each
Lime Juice, freshly squeezed
tablespoons
to taste
as needed
1. Prepare and Roast Chiles and Garlic
Break off the stems of the chiles and cut each chile in half lengthwise. Arrange the chiles, cut side down, and garlic cloves on a baking sheet. Place under the broiler and roast for 1-2 minutes or until the chiles are soft and have developed blotchy black spots.
2. Blend Roasted Ingredients
Transfer the roasted chiles and garlic into a blender or food processor. Add the fresh lime juice and 1/4 cup of water. Blend until the mixture reaches a near-smooth consistency, adding more water if necessary to adjust the texture.
3. Season and Serve
Transfer the salsa to a small bowl or dish, and season with salt to taste. Stir well and taste to ensure the seasoning is just right. If not using immediately, cover and refrigerate for up to five days to let the flavors meld.
Opt for fresh, firm chiles with vibrant colors and mix different varieties such as poblano, serrano, jalapeño, or habanero based on your heat preference to achieve a balanced heat with deep complexity.
Balance the salsa with fresh lime juice, salt, and a touch of sugar if needed, to tailor the sharpness to your taste preference.
Achieve optimal charring by using a cast-iron skillet on high heat or broiling in the oven, and rotate frequently for even blistering. For authenticity, grill over an open flame.
Add roasted garlic and onions for extra depth, and use plum or Roma tomatoes for their robust flavor if including tomatoes.
Aim for a consistency that isn’t overly smooth, leaving the salsa slightly chunky to savor the texture and bursts of roasted chile flavor.
Comments (0)