Tomatillo-Poblano Salsa:
8 tomatillos, husked and washed
2 poblano chile peppers
1 red onion, peeled and sliced into 1/4-inch thick slices
Canola oil, for brushing vegetables, plus 1/2 cup
Salt and freshly ground pepper
2 cloves garlic, coarsely chopped
1/4 cup chopped cilantro
1 lime, juiced
2 tablespoons honey
Heat grill to high. Brush tomatillos, poblanos, and onions with oil and season with salt and pepper. Place on the grill and grill the tomatillos and poblanos until charred on all sides. Grill the onions until lightly golden brown and cooked through. Place the poblanos in a bowl, cover with plastic wrap, and let steam for 15 minutes. Remove skin, stem, and seeds of poblanos, and then coarsely chop and place in a blender. Coarsely chop the tomatillos and onions and place in the blender. Add the garlic, cilantro, lime juice, and honey and blend until smooth. With the motor running, slowly add the remaining 1/2 cup oil and blend until emulsified. Season with salt and pepper, to taste. Pour into a serving bowl.
Smoked Tomato Relish:
8 plum tomatoes
1/4 cup canola oil, plus more for brushing on the tomatoes
Salt and freshly ground pepper
1/4 cup red wine vinegar
2 teaspoons chipotle pepper puree
1 small Spanish onion, finely chopped
Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Place the tomatoes on the grill and grill until charred on all sides. Remove from the grill and coarsely chop.
Whisk together the vinegar, chipotle puree, onion, and 1/4 cup of canola oil in a medium bowl. Add the chopped tomatoes and season with salt and pepper, to taste. Let stand at room temperature for 30 minutes before serving.
Green Onion Creme Fraiche:
1 pint creme fraiche or sour cream
1/2 cup thinly sliced green onions
Salt and freshly ground pepper
Combine creme fraiche and green onions in a medium bowl. Season with salt and pepper, to taste.
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