In salsa there is nothing like using fresh roasted
chilies. The smoky aroma and flavor is an important touch.
grill to medium to high heat.
Use mesquite chips both on the charcoal or gas grill
chiles in a metal cooking basket.
When chilies begin to blister and darken
turn over. You want to darken all sides.
Remove from grill and place in paper or plastic bag to steam for 10 minutes.
want the chiles cool to the touch. Hold
chiles by the stem and gently peel the charred skin from the flesh.
chiles and gently remove the seeds.
Store in the refrigerator if not
using right then.