Rajas poblanas and salsa poblana from grill-roasted vegetables

Bank the coals to the sides for strong direct heat there and a milder center. Roast the peppers over strong heat; the tomatoes and oiled onion slices in the cooler center.

Cook until the chilies are blackened almost completely on the outside but soft inside, the tomatoes black in spots and soft through, and the onions golden and caramely.

Cool the poblanos about 10 minutes, peel off the skin, pull out the stem end with the seed pod, and rinse out most of the seeds.

Rajas: slice the poblanos into strips, mix with the grilled onion rings broken apart and a good sprinkling of salt.

Salsa poblana: peel the grilled tomatoes, add chopped grilled onion and the last poblano, stir, season with salt and a bit of lime, and add chopped cilantro.