- 1 large onion (sliced in half)
- 3-5 Large Jalapeños (stems removed)
- 1/2 cup X-Hot Fresh Hatch Green Chile or any other New Mexico green chile variety
- 2 large tomatoes (sliced in half)
- 1/4 cup fresh cilantro
- salt* to taste
Turn on barbecue grill to a medium-high heat and place each half of onion and tomatoes, flat side down on the grill. Place jalapeños and green chiles directly onto grill without cutting them. Turn chiles and jalapeños till they are evenly blistered on every side. Place all vegetables on a plate. Transfer green chile to cold water and remove skin and seeds. Add green chile, cilantro, tomatoes, jalapeños and onion to food processor or blender. Allow food processor or blender to roughly chop the vegetables, may a second or two. I like mine chunky. If you desire yours to be a finer consistency, run the processor or blender a bit longer.