Total 30 mins, includes cooling time
Active 30 mins
Makes 4 to 6 servings
This sweet, smoky, spicy salsa is a great accompaniment to a classic grilled tri-tip. It’s also great on its own with tortilla chips or as an addition to tacos, steaks, or eggs. (When I make it, I try to keep some around for breakfast the next morning, but it’s so good that we usually end up eating it all at dinner.) The key to the salsa’s complex flavor is to grill the vegetables so that their skin gets a nice charred, smoky flavor; then add some fresh sweet corn. If you want to make the salsa without firing up the grill, you can get a similar result by toasting your vegetables over a flame on the stove or blackening them a bit under the broiler.
TIP: The best way to cook chiles and remove their skins is to blacken them on the grill and then put them into a paper bag. The chiles will steam inside the bag, and that steam will loosen the skin, making it easy to pull off. Any paper bag will do the trick; I often use the ones I get at the grocery store.
a wood, charcoal, or gas grill, a paper bag