Grilled Chile And Tomato Salsa

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.

---------------------------------------------------------------------------

Nutrient	Quantity
Carbohydrates	0.002 g
Energy	0.9 kCal
Water	4.739 g
Calcium, Ca	0.3 mg
Sodium, Na	0.1 mg
Manganese, Mn	0.0028 mg
Sugars, total	0.002 g
Selenium, Se	0.025 g
Ash	0.001 g
Copper, Cu	0.0003 mg
Iron, Fe	0.0015 mg
Carbohydrate, by difference	0.002 g
Phosphorus, P	0.2 mg
Zinc, Zn	0.0005 mg
Magnesium, Mg	0.05 mg
Potassium, K	0.1 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Water	0.75 cup	0	0	0
Garlic Clove	2	0	0	0
white vinegar	1 teaspoon	0.9	0.002	0
rom tomato	3	0	0	0
kosher salt	0.75 teaspoon	0	0	0
serrano chili	1	0	0	0
anaheim chilies	3	0	0	0