4 x roma tomatoes
1 /2 yellow onion
2 serrano peppers
1 poblano pepper
3–4 cloves garlic
1 fresh lime
salt to taste
- Light a half chimney of coals until ashed over, then dump into a grill. Do not replace the grate, yet.
- Working one piece at a time, place the whole poblano and serrano peppers directly into the coals, turning every 10-20 seconds until the skin blisters, then remove. Repeat this step with the whole tomatoes and half onion. It’s ok if the onion has skin on, you can always remove the outer layer. Meanwhile, place the garlic cloves in a small piece of foil and seal to form a pouch.
- Once all the veggies have been charred, replace the grate on the grill and put the veggies on the grate. They have charred, but still need to soften. This step is particularly important if you are planning to grind your salsa by hand in a molcajete, as everything will need to be nice and soft. If you are using a blender, the blades will do the work for you so you can remove them a little sooner. Place the pouch of garlic into the grill. Allow the onions, peppers, garlic and tomatoes to cook and soften for a further 15 minutes with the lid closed.
- Remove ingredients from the grill, allow to cool. Peel off burnt skin from peppers, onion and tomatoes and discard. Remove the stems and seeds from the peppers and discard.
- If using a molcajete: start by grinding the softened garlic gloves with some salt, then add in the peppers one at a time. Do not add new ingredients until the last addition has become a smooth paste. Add tomatoes last.
- If using a blender – throw garlic, onions, tomatoes and chilies into a blender and blitz until smooth.
- Add the juice of a fresh lime, and salt to taste. Stir and serve with fresh tortilla chips.