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Ember-Roasted Salsa

kept byDAPHNE

Yield: Makes about 2 cups


1 small onion
2 poblano chiles
2 jalapeno chiles
3 ripe red tomatoes
2 medium tomatillos
2 cloves garlic, peeled and loosely wrapped in foil
1/4 cup chopped fresh cilantro
3 tablespoons freshly squeezed lime juice (or to taste)
1 to 2 tablespoons extra-virgin olive oil
Coarse salt (kosher or sea) and freshly ground black pepper



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