Grilled Chile And Tomato Salsa

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

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 vinegar
• 3/4 teaspoon kosher salt

Recipe

• 1 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.
• 2 cool the chiles. core the tomatoes and drop into a food processor. stem the serrano, peel the garlic, and add them to the processor.
• 3 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.