Grilled Chile and Tomato Salsa
Ready In: 25 mins
Yields: 1 1/2 cups
Ingredients
- 3 large fresh anaheim chilies
- 1 fresh serrano chili
- 3 ripe roma tomatoes
- 2 garlic cloves, unpeeled
- 1⁄4-1⁄2 cup water
- 1 teaspoon white vinegar
- 3⁄4 teaspoon kosher salt
Directions
- Lay a sheet of foil in a heavy cast-iron frying pan or comal. Over high heat in a well-ventilated area, dry-roast the chiles, tomatoes, and garlic. Roast the Anaheims and tomatoes until well blackened on all sides; roast the garlic and serrano just until softened.
- Cool the chiles. Core the tomatoes and drop into a food processor. Stem the serrano, peel the garlic, and add them to the processor.
- Stem and seed the Anaheims; do not peel. Add to the processor and pulse until smooth. Scrape into a bowl and add the water, vinegar, and salt.
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