- 4 ounces fresh hot green chiles (about 4 medium jalapeños, 16 medium serranos, 2 medium hot banana/Hungarian wax or 12 medium green or yellow-orange habaneros—really any small hot chile)
- 4 garlic cloves, peeled
- 2 tablespoons fresh lime juice
- Turn on the broiler and adjust the rack to its highest level. Break the stems off the chiles, cut them in half lengthwise and lay them, cut-side down, on a baking sheet. Sprinkle the garlic cloves among the chiles. Slide under the broiler and roast until the chiles are soft and blotchy black in places, about a minute or two. Scrape into a blender or food processor and add the lime juice and 1/4 cup water. Process until nearly smooth. Pour into a salsa dish and thin with a little additional water if necessary to give the salsa an easily spoonable consistency. Taste (cautiously) and season with salt, usually about 1/2 teaspoon. Cover and refrigerate (for up to 5 days) if not using right away.
Spicy Steak and Potatoes: For two lovers of green chile spiciness, cut two medium-large (10 to 12 ounces total) red-skin potatoes into quarters, scoop into a microwaveable bowl, sprinkle with 1 tablespoon water and 1/2 teaspoon salt. Cover and microwave until tender (about 4 minutes). Prepare your charcoal or gas grill--you want the fire medium hot. Smear 1/2 of the salsa (best made with jalapenos for this preparation) over your favorite steak--I like 10 to 12 ounces of ribeye. Lay steak and potatoes on the grill (I put the potatoes in a grill basket) and cook until as done as you like, turning from time to time.
Copyright 2005, Rick Bayless Mexican Everyday, W.W. Norton & Company, Inc.