Roasted Fresh Chile Salsa
From
Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time")
Cookbook
Page 158
Cuisine: Mexican
Course: Condiments
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southerncooker
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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