Taking the ingredients of salsa and grilling them over a camp open fire gives this popular Mexican salsa a deeper rich flavor that can’t be achieved at home.
Prepare the fire, grill, or gas stove to hot heat, then place the tomatoes and chilies on.
Turn the tomatoes and chili frequently so the skin blackens and starts to peel. When cooked all over remove from the fire and put in a sealed plastic bag. (This lets the steam from the hot tomatoes and chilies to continue cooking them, making the skin easier to remove)
Remove the skin from the tomatoes and chilies, then dice as finely as possible. Finely dice the leaves from the cilantro.
Combine the tomato, chilies, cilantro, lime juice, olive oil, and salt. Let sit for about 10 minutes for the flavors to combine before serving.