Ingredients:

  • 2.5 lbs Roma tomatoes, firm and diced
  • 1 tbsp fresh lime juice
  • 1 tsp fine sea salt
  • 1/2 tsp granulated sugar
  • 150g whole green chilies (Anaheim or Hatch), roasted, peeled, and diced
  • 1 tsp garlic powder
  • 1/2 tsp dried Mexican oregano
  • 1/4 tsp ground cumin
  • 1/2 tsp black pepper

Instructions:

  1. Roast the green chilies over a gas flame or under a broiler until the skins are charred and blistered. Place them in a bowl and cover with plastic wrap for 5 minutes to steam. Peel off the charred skin, remove seeds, and dice the chilies.
  2. While the chilies steam, dice the Roma tomatoes into uniform 1/2-inch cubes, preserving as much juice as possible.
  3. In a large heavy-bottomed saucepan, combine the diced tomatoes and their juices, diced chilies, salt, garlic powder, oregano, cumin, and black pepper.
  4. Bring the mixture to a gentle simmer over medium heat. Simmer uncovered for 15–20 minutes, allowing the liquid to reduce by about one-third until tomatoes are softened but still chunky.
  5. Stir in the lime juice (or vinegar) during the last 2 minutes of cooking. Remove from heat and transfer to glass Mason jars for storage.