Roasted Garlic Green Tomato Salsa

1. 1

   In an ungreased iron skillet or comal, roast the jalapenos over medium heat, turning frequently, until blistered and charred, about 5-7 minutes.

2. 2

   Remove the jalapenos from the pan and soak them in a bowl of ice water, and when they have cooled, rub off the charred outer skin with your fingers and throw the skin away.

3. 3

   Stem and deseed the chiles and dice them very fine, and set aside.

4. 4

   Core the tomatoes and remove as many seeds as possible; cut into a fine dice and place in a bowl with all other ingredients; stir well to blend.

5. 5

   Check seasoning in salsa and allow to sit for 1 hour or so before serving to develop flavor.

* Per serving · 4 servings · Values may vary.

No additional tips available.