Grilled Chile and Tomato Salsa

1. 1

   Lay a sheet of foil in a heavy cast-iron frying pan or comal.

2. 2

   Over high heat in a well-ventilated area, dry-roast the chiles, tomatoes, and garlic.

3. 3

   Roast the Anaheims and tomatoes until well blackened on all sides; roast the garlic and serrano just until softened.

4. 4

   Cool the chiles.

5. 5

   Core the tomatoes and drop into a food processor.

6. 6

   Stem the serrano, peel the garlic, and add them to the processor.

7. 7

   Stem and seed the Anaheims; do not peel.

8. 8

   Add to the processor and pulse until smooth.

9. 9

   Scrape into a bowl and add the water, vinegar, and salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.