Grilled Chile and Tomato Salsa

• 3 large fresh anaheim chilies
• 1 fresh serrano chili
• 3 ripe roma tomatoes
• 2 garlic cloves, unpeeled
• 14-12 cup water
• 1 teaspoon white vinegar
• 34 teaspoon kosher salt

1. Lay a sheet of foil in a heavy cast-iron frying pan or comal.
2. Over high heat in a well-ventilated area, dry-roast the chiles, tomatoes, and garlic.
3. Roast the Anaheims and tomatoes until well blackened on all sides; roast the garlic and serrano just until softened.
4. Cool the chiles.
5. Core the tomatoes and drop into a food processor.
6. Stem the serrano, peel the garlic, and add them to the processor.
7. Stem and seed the Anaheims; do not peel.
8. Add to the processor and pulse until smooth.
9. Scrape into a bowl and add the water, vinegar, and salt.

fresh anaheim chilies, serrano chili, roma tomatoes, garlic, water, white vinegar, kosher salt

Taken from www.food.com/recipe/grilled-chile-and-tomato-salsa-299872 (may not work)