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
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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.
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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.
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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.