4 ounces fresh hot green chiles (about 4 medium jalapeños, 16 medium serranos, 2 medium hot banana/Hungarian wax or 12 medium green or yellow-orange habaneros—really any small hot chile)
4 garlic cloves, peeled
2 tablespoons fresh lime juice
Salt
Directions
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.