2001, Abby Mandel. For a nation obsessed with ketchup and chili sauce, it wasn't a big stretch to embrace salsas, those spicy Mexican-inspired sauces paired with tortilla chips, varied tacos and burritos. Now salsas garnish all manner of foods. Salsas add a burst of color and bold flavor that are always an asset on the plate.
Salsas take minimal cooking and are best made ahead to enhance their flavors.
Cut the primary ingredients uniformly for the best visual effect. Toss well to mix. Arrange slabs in single layer, skin side up, on foil-lined baking sheet. Broil, until blackened, about 4-5 minutes. When cool enough to handle, remove skins and dice peppers.