Salsa With Grilled Chiles and Papalo

Grill vegetable on an preheated outdoor grill or a stovetop chile grill.  Turn to make sure the vegetables are evenly charred.

Remove the vegetables from the grill. Place the chiles in a paper bag and allow them to sweat for a few minutes; this will make them easier to peel.
Peel most the charred skin from the vegetables. It's OK to leave some on which adds a nice toasty flavor to the salsa.

Depending if you like a very chunky or smoother salsa, you can either chop the vegetables by hand or pulse them in a food processor.  Place chopped vegetables in a medium sized bowl.  Add the lime juice and papalo to the bowl and blend.  Taste and add salt and pepper to taste.

This salsa can be served with tortilla chips, as a topping for tacos or used on your favorite torta.