Roasted Fresh Chile Salsa (Salsa de Chile Fresco Asado)

• 4 ounces fresh hot green chiles (about 4 medium jalapenos, 16 medium serranos, 2 medium hot banana/Hungarian wax or 12 medium green or yellow-orange habanerosreally any small hot chile)
• 4 garlic cloves, peeled
• 2 tablespoons fresh lime juice
• Salt

1. Turn on the broiler and adjust the rack to its highest level.
2. Break the stems off the chiles, cut them in half lengthwise and lay them, cut-side down, on a baking sheet.
3. Sprinkle the garlic cloves among the chiles.
4. Slide under the broiler and roast until the chiles are soft and blotchy black in places, about a minute or two.
5. Scrape into a blender or food processor and add the lime juice and 1/4 cup water.
6. Process until nearly smooth.
7. Pour into a salsa dish and thin with a little additional water if necessary to give the salsa an easily spoonable consistency.
8. Taste (cautiously) and season with salt, usually about 1/2 teaspoon.
9. Cover and refrigerate (for up to 5 days) if not using right away.

jalapenos, garlic, lime juice, salt

Taken from www.foodandwine.com/recipes/roasted-fresh-chile-salsa-salsa-de-chile-fresco-asado (may not work)