Ember-Roasted SalsaSteven Raichlen
- Yield: Makes about 2 cups
- 1 small onion
- 2 poblano chiles
- 2 jalapeno chiles
- 3 ripe red tomatoes
- 2 medium tomatillos
- 2 cloves garlic, peeled and loosely wrapped in foil
- 1/4 cup chopped fresh cilantro
- 3 tablespoons freshly squeezed lime juice (or to taste)
- 1 to 2 tablespoons extra-virgin olive oil
- Coarse salt (kosher or sea) and freshly ground black pepper
Step 1: Build a charcoal fire and rake out the embers. Fan the fire to dislodge any loose ash. Lay the onion, poblanos, jalapenos, tomatoes, and tomatillos directly on the embers. Grill until charred on all sides, but still raw in the center. The onion and poblanos will take 8 to 10 minutes, the jalapenos, tomatoes, and tomatillos about 6 minutes. Lay the garlic in its foil on the embers and roast until soft, about 4 minutes. Transfer the veggies to a heatproof platter and let cool.
Step 2: Scrape any really burnt skin off the vegetables (a few black specks add character). Coarsely chop the vegetables in a food processor. Work in the cilantro, lime juice, oil, and salt and pepper to taste. Transfer to a serving bowl.