1. Using tongs, hold tomatoes over an open flame, one at a time, until browned. Brown chilies and shallots in the same way. Don't worry about slight charring. 2. In a blender, combine tomatoes, chilies, shallots, lime juice and salt.

Per tablespoon: 172 cal; 6g prot, 35g carb

(lisa_pooh@delphi. Com) 2/8/96