Grilled Chile and Tomato Salsa

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

1. 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. 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. 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.