© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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6 medium tomatoes
2 large whole garlic cloves, diced
1 medium red onion, finely chopped
⅓ cup mild roasted New Mexico green chiles, chopped
3 tablespoons chopped cilantro
1 tablespoon lime juice
¼ teaspoon salt
On a grill or under broiler, roast or brown the tomatoes. Then place the tomatoes in a bowl to cool.
After tomatoes are cool to the touch, chop coarsely and place in large bowl. Next, add the garlic, onion, chiles, cilantro, lime juice, and salt.
Mix ingredients, cover, and place in refrigerator. Allow the salsa to chill for 30 minutes before serving.