FIRE ROASTED SALSA (Adapted from Rick Bayless)

1-2 fresh jalapenos
3 garlic cloves, unpeeled
1 15 oz can fire roasted tomatoes
1/4 cup chopped fresh cilantro
2 TBSP lime juice

Roast the chiles and garlic by placing in a small skillet over medium heat until they are soft and a bit brown (~ 10 minutes for the chiles and 15 minutes for the garlic). Cool, then pull the stems off the chiles, and then roughly chop (tossing the seeds if you want it less hot!). Peel the skin off the garlic. Scoop everything into a food processor and pulse until coarsely pureed.

Add salt to taste.


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