roasted salsa verde

10 Anaheim chile peppers
1 large jalapeno pepper
3 cloves garlic, unpeeled
1 large onion, unpeeled
1 large tomato
1/2 cup fresh cilantro leaves
1/2 cup fresh lime juice
2 teaspoons jalapeno pepper sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground cumin

Place first 5 ingredients on an aluminum foil-lined baking sheet. Broil 5 inches from heat 5 minutes on each side, or just until peppers are blistered and remaining vegetables are browned; cool. Remove stems and seeds from peppers; peel garlic and onion. Remove core from tomato; cut tomato and onion into quarters. Pulse vegetables, cilantro and remaining ingredients in food processor until finely chopped. Serve salsa with baked tortilla chips. Makes 4 cups. From July, 1996 Southern Living magazine.

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