Blistered Chile and Tomato Salsa
Blistered Chile and Tomato Chop-Up
A great balance of spicy and tangy, this is a delicious condiment to have with chicken, pork, fish or veggies. I was inspired by Action Bronson when he made this, but he charred his chilis and tomatoes directly in a fire. Sadly I do not have access to open fire cooking in Brooklyn, but will be making this again in the North Fork in our fire pit this weekend.
Total Time: 35-40 minutes
2 Green Anaheim Chiles
3 vine ripe tomatoes
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
Preheat oven to broil. Place chilis and tomatoes on a baking sheet and broil until charred and softened, about 10 minutes per side. Remove from oven, place together in a bowl and cover tightly with plastic wrap. Let cool for 15-20 minutes.
Remove stems from chilis, chop well and place in a medium bowl. Chop tomatoes and add to bowl with chilis, vinegar, olive oil and season to taste with salt.