Roasted Fresh Chile Salsa (Salsa de Chile Fresco Asado)

1. 1

   Turn on the broiler and adjust the rack to its highest level.

2. 2

   Break the stems off the chiles, cut them in half lengthwise and lay them, cut-side down, on a baking sheet.

3. 3

   Sprinkle the garlic cloves among the chiles.

4. 4

   Slide under the broiler and roast until the chiles are soft and blotchy black in places, about a minute or two.

5. 5

   Scrape into a blender or food processor and add the lime juice and 1/4 cup water.

6. 6

   Process until nearly smooth.

7. 7

   Pour into a salsa dish and thin with a little additional water if necessary to give the salsa an easily spoonable consistency.

8. 8

   Taste (cautiously) and season with salt, usually about 1/2 teaspoon.

9. 9

   Cover and refrigerate (for up to 5 days) if not using right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.