Roasted Three-Chile Salsa
Heat a large skillet over medium-high heat. Place tomatoes and chiles in the center and garlic at the edge. Cook, turning occasionally, until softened and charred in spots, 8 to 12 minutes. Transfer to a bowl to cool.Advertisement
Wearing disposable gloves to protect your hands, peel the chiles. Remove the black seeds from the manzano and the stems from the others.
Peel and coarsely chop the chiles and garlic. Transfer to a food processor or blender and pulse just until chunky. Transfer to a medium bowl. Core the tomatoes and coarsely chop, then pulse in the food processor or blender until chunky. Add to the bowl and stir in salt.
To make ahead: Refrigerate for up to 1 week.