Green chili salsa:
6 New Mexico Green Chilies
2 Green Onions
1 tbsp Cilantro, chopped
Juice of 1 lime
Roast the green chilies and green onions on the grill. Be sure to get good charring to develop flavor.
When the skin of the peppers is black and blistered remove them from the fire and place them in a covered container or a zip sealed plastic bag. This will help the skin separate from the flesh of the pepper and make peeling much easier.
When the peppers are cool enough to handle, remove the skin, stem and seeds. Chop the peppers and green onions and add them to a mixing bowl.
Add the chopped cilantro leaves to the bowl.
Add the lime juice and season with salt.
Mix well and serve with anything you are grilling especially cheese burgers.