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Green Chili Salsa
Makes about 3 cups.

3 pounds green chilies
1 small yellow onion
2 medium tomatoes
6 sprigs cilantro
1 small lemon
salt to taste

Wash green chiles. Roast whole under broiler until skin blackens. Turn to roast all sides. Place roasted chiles in a ziplock bag. Refrigerate overnight. Carefully peel blackened skins from chiles and discard. Discard stems and most of the seeds. Coarsely chop peeled chiles. Finely dice onion. Quarter and seed tomatoes. Chop seeded tomatoes. Pull leaves from cilantro leaves and finely chop. Mix chopped chiles, onions, tomatoes, and cilantro. Squeeze the juice of the lemon over the mixture. Stir. Add salt to taste. If you want a spicier salsa, add a few red pepper flakes.

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