Instructions: Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and tomato, turning them occasionally to ensure even roasting, until browned and soft throughout, about 25 to 30 minutes.

Discard garlic skins and tomato stem. In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. Transfer chiles as fried, letting excess oil drip into skillet, to paper towels to drain and, wearing rubber gloves, discard stems. In a blender puree garlic, tomato, chiles, water, and salt until very smooth. (Salsa may be made 2 days ahead and chilled, covered.)

Makes
about 2 cups.

Serves 4. La Parilla: The Mexican Grill Reed Hearon Can be prepared in 45 minutes or less.
* available at Mexican markets

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.