Charred Chile Salsa

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Charred Chile Salsa

 

1 ear corn, husked

1 red bell pepper

3 large ripe plum tomatoes

8 tomatillos, husked

4 garlic cloves, unpeeled

1/2 small white onion, peeled

1 teaspoon olive oil

3 dried New Mexico chiles

1/2 cup chopped fresh cilantro (no stems!)

1 tablespoon fresh lime juice

2 teaspoons brown sugar

salt and freshly ground black peppers to taste

 

Prepare a grill. Brush corn, bell pepper, tomatoes, tomatillos, garlic and

onion with oil. Thread garlic on a metal skewer. Grill vegetables, turning

until charred, 5 to 15 minutes.

Lightly grill chiles, turning often, about 1 minute. (Do not burn) When

vegetables are cool enough to handle, peel, core and quarter bell pepper. Peel

tomatoes and garlic. Core tomatillos. Stem and seed chiles. In a food

processor, coarsely chop bell pepper and chiles. Add tomatoes, tomatillos,

garlic, onion, cilantro, lime juice and brown sugar and coarsely chop. Transfer

to a bowl. Cut kernels from corn and stir into salsa. Add salt and pepper.

Salsa will keep, covered, in a refrigerator up to 1 day.

Makes about 2 cups.

 

 

 

 

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