- 4 ounces green chile (about 4 medium jalapenos, 16 medium serranos)
- 2 chilies
- 12 habanero
- 4 cloves garlic (peeled)
- 2 tablespoons lime juice
- salt (to taste)
- Turn on the broiler and adjust the rack to its highest level. Break the stems off the chiles; cut them in half lengthwise and lay them, cut-side down, on a baking sheet. Sprinkle the garlic cloves among the chiles. Slide under the broiler and roast until the chiles are soft and blotchy black in places, about a minute or two. Scrape into a blender or food processor and add the lime juice and 1/4 cup water. Process until nearly smooth. Pour into a salsa dish and thin with a little additional water if necessary to give the salsa an easily spoonable consistency. Taste (cautiously) and season with salt, usually about 1/2 teaspoon.
- Cover and refrigerate (for up to 5 days) if not using right away.