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|2||jalapenos||or 4 serranos or 2 habaneros|
|1/2 cup||white onion||finely chopped|
|15 oz. can||diced tomatoes||preferably fire-roasted|
|1/3 cup||cilantro||roughly chopped|
|1 tsp.||lime juice||or use cider vinegar|
Set a small skillet over medium heat. Lay the chiles and garlic in the skillet and dry-roast until soft and blotchy black in spots, about 10 minutes for the chiles, 15 for the garlic.
While the chiles and garlic are roasting, chop the onion and rinse under cold water in a strainer. Shake off excess water and put in a medium bowl.
Pull the stems off the roasted chiles and peel the papery skins off the garlic. Scoop them into a food processor and pulse until finely chopped. Add the tomatoes with their juice and pulse a few more times until the mixture reaches the desired consistency.
Pour the tomato mixture into the bowl with the onion. Add cilantro and stir thoroughly. Taste and season with lime juice or vinegar and salt, usually about 1/2 teaspoon.
This recipe is quite easy to prepare and versatile as well – you can use jalapeño, serrano or habanero peppers. We use Muir Glen Organic Fire Roasted Diced Tomatoes, a product suggested by Mr. Bayless. The book is highly recommended by flyingcracker.
From Mexican Everyday by Rick Bayless.