Preparation:
Roast the green chiles and place in plastic bag for 15 minutes. Peel, seed and dice the green chiles.
Slice the tomatoes about 1/4" thick. In a very hot cast iron frying pan, blacken the tomato slices on both sides. Dice the tomatoes.
Combine all the ingredients in a mixing bowl. Serve chilled with tortilla chips.
Also great on fish and pork chops. |
