Roasted Fresh Chile Salsa

Page 158

Cuisine: Mexican | Course Type: Condiments

(1 review)

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Recipe Reviews

The heat level can be varied in this salsa by using some of the different peppers suggested. I opted for the mildest one which was a jalapeño. Even so this was super hot and we had to use it sparingly. It was delicious on the grilled chicken thighs from page 172 and also good stirred in the Cowboy Beans page 86

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