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MAKES ABOUT 3 CUPS

Grilling the tomatoes and chiles imparts a lovely, smoky char to this salsa.

4 fresh árbol or thai chiles
3 large tomatoes
2 serrano chiles
1 jalapeño chile
3 cloves garlic
Salt to taste

1. Preheat grill to medium. Grill chiles and tomatoes, turning frequently, until well charred, 2–3 minutes for the árbol chiles, 6–7 minutes for the tomatoes, 4–5 minutes for the serrano chiles, and 7–8 minutes for the jalapeño chiles. Transfer each item to a plate when it's done.

2. Core the tomatoes, stem the chiles, and roughly chop them along with the garlic. Transfer all the ingredients to a food processor and pulse 3–4 times until well combined but still chunky. Transfer salsa to a bowl, season with salt to taste, and serve with Poblano Chiles Stuffed With Beef And Cheese or tortilla chips, if you like.

This article was first published in Saveur in Issue #96