How to make it

  • Directions:
  • 1. Preheat a large skillet or comal (a Mexican griddle) to medium heat for 5 to 6 minutes. Line it with foil paper and drizzle it with a little canola oil. Roast (blacken) the tomatoes, peppers and onion, turning as needed, for about 10 to 15 minutes.
  • 2. Let them cool slightly, chop finely by hand, add juice of 1 lime, cilantro and salt to taste... Then let it sit for at least 30 minutes. You could add roasted garlic as well if you like. Serve with chips or as a garnish for your favorite Mexican foods.

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