Ingredients
Chile-mint salsa: 4 jalapeños
2 garlic cloves, coarsely chopped
Testing
Preparation
Char chiles over a gas flame or under a broiler, turning occasionally, until blackened all over (this adds a smoky flavor and makes the skins easy to remove). Let cool. Using a small knife, scrape skin from chiles; discard. Coarsely chop chiles (for a milder salsa, discard seeds).
Testing
