Roasting the ingredients of this salsa brings out a rich depth of character that we enjoy as an alternative to the typical salsa fresca. Tomatillo and lime will add a punch of tartness to the roasted peppers, onion, and garlic, and I leave the tomato uncooked to lift the flavors at the end. For a truly green condiment, use a green heirloom tomato instead of a red one.
1 small white onion
2 poblano peppers
2 serrano peppers (or jalapeños)
1 habanero pepper (optional)
1 head garlic (whole, unpeeled)
1 tomatillo (2 if small), husk removed and rinsed
1 large tomato, cored and seeded
3 Tbl minced parsley or cilantro
1 tsp salt
juice of 1/2 lime
Preheat gas grill on medium to medium-high. Arrange peppers, whole onion (skin-on), and whole tomatillo directly on the grates. Place the garlic head on the warming rack above the heat (do not turn the garlic- simply let it alone to roast). Close the lid on the grill and roast the vegetables, turning occasionally, until blistered and black on all sides. The peppers should be ready before the onion is done and the garlic is soft.
If you won't be using a grill, you can roast the garlic, onion, and tomatillo in the oven, and the peppers on the stovetop:
Remove all vegetables and allow to cool to room temperature. Peel, stem and seed the poblano peppers. Peel the serrano and habanero peppers, leaving the seeds in, but discarding the stems.
Peel 1/2 of the garlic cloves. Reserve the remaining garlic for another use. Peel away the charred, tough skins of the onion. Slice the onion into thick pieces.
Drop all of the roasted vegetables into a food processor. Puree mixture into a paste. Add water if needed, one teaspoon at a time, to thin slightly until the paste is more like the consistency of guacamole.
Dice the tomato and transfer the pepper mixture, diced tomatoes, and parsley into a serving bowl. Season with 1 teaspoon salt (or to taste) and one to two teaspoons of lime juice to taste.
Serve with salted tortilla chips.