Photo: Dylan and Jeni; Styling: Scott Horne
Like the best salsas, this one is amazingly simple to make yet complexly flavored. Charring the chiles, onion, and tomatoes adds a lightly smoky flavor, while the tomatoes themselves bring a natural balance of sweet and tart.
Serves 16 (serving size: 2 1/2 tbsp.)
1. Preheat grill to high.
2. Place tomatoes, chiles, and onion on grill rack coated with cooking spray; grill 10 minutes or until vegetables are blistered and charred in spots on all sides, turning occasionally. Remove from grill; cool 10 minutes. Stem and seed chiles; discard stems and seeds.
3. Place tomatoes, chiles, onion, and garlic in a blender; blend until almost smooth. Stir in salt.