Fresh Chili Salsa

Name: Fresh Chili Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 cups.
Ingredients: 2 to 3 serrano peppers; 3 to 4 tomatillos, husks removed; 4 medium tomatoes; 1/2 cup finely chopped onion; 1/2 cup minced fresh cilantro; 2 tablespoons lime juice; 3 garlic cloves, minced; 1/4 teaspoon salt; Tortilla chips

This is a typical New Mexico appetizer that makes good use of fresh cilantro and locally grown tomatillos and serranos. Enjoy it with corn chips or crackers. —Molly Seidel, Edgewood, New Mexico

Ingredients

2 to 3 serrano peppers
3 to 4 tomatillos, husks removed
4 medium tomatoes
1/2 cup finely chopped onion
1/2 cup minced fresh cilantro
2 tablespoons lime juice
3 garlic cloves, minced
1/4 teaspoon salt
Tortilla chips

Directions

Broil peppers 4 in. from the heat until skins blister, about 4 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a small bowl; cover and let stand for 15 minutes. Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.
Place tomatillos in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until tomatillos begin to soften; drain. Cool to room temperature.
Chop tomatillos; place in a small bowl. Add the tomatoes, onion, cilantro, lime juice, garlic, salt and roasted peppers. Serve with chips.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1/4 cup (calculated without chips): 17 calories, 0 fat (0 saturated fat), 0 cholesterol, 53mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein.

Originally published as Fresh Chile Salsa in Holiday & Celebrations Cookbook 2012