Roasted red salsa, very bright, recipe from Raul.
Here's the simplest yet tastiest salsa you can get. The key is to avoid any sweet items (tomatillos) or sweet chili peppers like anaheims.
Jalapenos and/or serranos -- tons
Red tomatoes -- 8-12
Salt and pepper
Turn on the grill and get it to 350-400
Grill the peppers and tomatoes. Grill the peppers until the membrane on the outside is blackened.
Grill the tomatoes a bit longer (not quite cooking them but somewhat ala parboiling) but make sure the skin is blackened as well.
At very end (with 1-2 minutes left on the tomatoes), cut the limes in half and put them pulp-side down on the grill.
Put everything in a big bowl and then with a clean kitchen towel or even paper towels just wipe the blackened parts off -- the easy thing here is that you just want to get a good portion off so leaving a bit is okay and makes this part very quick.
Put one tomato in and blend quickly; put the peppers in and blend until smooth(ish).
Squeeze grilled lime halves into blender.
Then for chunky style, put the rest in and hit the button 2-5 times; for smooth style, turn blender on for 15-20 seconds.
(Later, from Raul.)
I just made the first half of the tomatillo one and it’s HOT HOT HOT!
So, for Gringos you might try do 2 serranos, then 3 and so on until you think it’s just right.
For the kiddie version I replaced the serranos with red bells. Based on that little experiment, even for the "cojones" version, would add a few roasted bell peppers for a really bright color to counteract the green of the serranos, for flavor and body.