Preparation:
Rajas in Spanish means 'strips'. So this simple Mexican salsa is strips of poblano chiles.
Roast the poblano chiles on a charcoal grill until the outside is partially black.
Cut up the onion into rounds about 1/4 inch thick and place them on the grill also. Roast the onions until they get brown and caramelized.
Remove the chiles from the grill and peel off the charred skin from the chiles, remove the cap and seed pod. Rinse the seeds out of the inside. Now, cut the chile into thin strips 1/4 wide x 2 inches long. Place in a bowl.
Now break the onion rounds into rings and cut each ring into several pieces, giving you onion strips. Combine in bowl with poblano chiles and add the salt. Mix well.
Serve this salsa with charcoal grilled meat in a tortill |
