Ingredients:

  • 6 medium green chiles, roasted and peeled (about 340g)
  • 1 medium onion, finely chopped (about 150g)
  • 2 cloves garlic, minced
  • 1 large ripe tomato, diced (or 1 can diced tomatoes, drained)
  • 1/4 cup fresh cilantro leaves, chopped (about 15g)
  • Juice of 2 limes
  • 1/2 teaspoon salt (to taste)
  • 1/4 teaspoon black pepper (to taste)
  • Optional: 1 jalapeño, seeded and minced (for additional heat)

Instructions:

  1. Roast the green chiles directly over an open flame or under the broiler until charred on all sides, about 10-15 minutes.
  2. Place in a bowl, cover tightly with plastic wrap, and allow to steam for 10 minutes to loosen the skin.
  3. Peel the chiles, remove the seeds, and chop finely.
  4. In a mixing bowl, combine the chopped green chiles, onion, garlic, diced tomato, cilantro, lime juice, salt, and black pepper.
  5. If desired, add minced jalapeño for extra heat.
  6. Stir well, taste, and adjust seasoning if necessary.
  7. Refrigerate for at least 30 minutes to allow flavors to meld, or serve immediately.