Grilled Salsa

By David Bowers
Published: March 1, 2009
Photo by John and Tanya Bäck
This richly flavored grilled salsa is best eaten the day it’s made. You can blacken the vegetables in a dry cast-iron skillet over medium heat, but the grill’s flames impart a flavor that makes this more like a side dish than a casual sauce.

Makes about 1 ½ cups.
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