Grilled tomato and poblano salsa

Dry grill the tomatoes, poblanos, onion and garlic with no oil, turning, until charred, blackened and blistered in spots and soft.

Once cool enough to handle, peel the charred skin from the tomatoes, not too meticulously.

Open the poblanos, remove the seed pod, rinse briefly under cold water; peel the garlic and grilled onions and chop roughly.

Pulse the onion and garlic in a food processor to a medium-fine chop, add the tomatoes and pulse to a coarse puree.

Stir in the poblanos cut in thin strips, a little salt, a squeeze of lime juice and chopped cilantro.