If you like your salsa made fresh, good, and from the garden, then you’re in for a real treat with this recipe. Not only does it have an awesome flavor, it also has homegrown New Mexico chile, I used Barker X-Hot cultivar for this particular recipe. Enjoy!!
- 1 Cup Organic New Mexico Green Chile (mild, med.,hot, or x-hot)
- 1 Cup Organic Jalapeños
- 2 Cups Organic Tomatoes
- 1/4 Cup Minced Garlic
- 1 Tablespoon Salt
- Roast Green Chile, Jalapeño, Tomatoes, and Onion (remove outer layers of onion first, then cut in half) on Barbecue Grill or in the Oven on Broil Setting (turning occasionally to roast evenly and to prevent burning.) Do this until green chile skins have blistered thoroghly. You may need to remove the other vegetables in order to get a good roast on the chile.
- Remove all skin and seeds from green chile (soaking in ice water will assist you in removing the skins). You may also remove as much of the tomato skin that you want, but not necessary.
- Transfer all roasted vegetables to blender or food processor
- Add minced garlic, and salt.
- Pulse in blender or food processor on low setting for a second or two (be careful not to blend too much. The longer you blend, the less chunky it is)