6 to 8 medium-sized peppers, mixed varieties (we used jalapenos, pasilla, and Anaheim chiles)
1 small yellow onion, peeled and quarered
2 medium tomatoes, cored and quartered
1 large handful fresh cilantro
Juice of two limes
Salt and pepper to taste
Roast peppers until skin is blackened on all sides. Wearing gloves to protect your hands, carefully peel, seed, and core the peppers. Place pepper flesh and remaining ingredients in a food processor. Process until large chunks are all broken down. Season with salt and pepper to taste. Serve with chips and/or guacamole. Serves 8.
Hi! I'm Jeanne Fratello - a writer, reporter, and food enthusiast who is on a mission to write great stories about food and where your food comes from. 