Beware! Even though roasting mellows the heat level of chiles, this salsa recipe still has kick!
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10 Roma tomatoes
2 garlic cloves, peeled
1 Anaheim chile pepper
1 jalapeno chile pepper
1 medium onion, cut into 1/4-inch slices
2 tablespoons fresh lime juice
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon sugar
Heat oven to 450°F. Place tomatoes, garlic, chiles and onion onto ungreased 15x10x1-inch baking pan. Bake 25-30 minutes, turning once, until vegetables are blackened.
Place roasted vegetables in medium bowl. Cover tightly; let stand 5 minutes. Remove skins from tomatoes and chiles. Finely chop roasted vegetables.
Add all remaining ingredients; mix well. Serve at room temperature, if desired. To blend flavors, cover and refrigerate at least 1 hour.
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