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 chilies
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 chilies, 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 chilies.
In a food processor, coarsely chop bell pepper and chilies.
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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