Z Tejas Green Chile Salsa - cooking recipe

Ingredients

4 roma tomatoes, stem removed
1 small white onion, quartered
3 New Mexico green chilies, roasted and deseeded
3 cloves garlic
1 cup water
salt
pepper

Preparation

Place tomatoes and onions under broiler for about 10 minutes and let them get really black.
Add blackened tomatoes, onions, garlic, chilies and water to small sauce pan over medium heat.
Cook, stirring occasionally until the vegetables are soft.
Remove from heat and let cool.
Puree in blender until slightly chunky.
Salt and pepper to taste.
Serve with crispy tortilla chips.