Roasted Tomato and Green Chilies Salsa
large whole garlic
medium red onion, finely
- cup mild roasted New Mexico green
Tablespoons chopped cilantro
- teaspoon salt
On a grill or
under broiler, roast or brown the tomatoes.
Then place the tomatoes in a bowl to cool.
are cool to the touch, chop coarsely and place in large bowl.
Next, add the garlic, onion, chiles, cilantro, lime juice, and salt.
cover, and place in refrigerator. Allow
the salsa to chill for 30 minutes before serving.