Health and Wellness Body Diet and Nutrition Recipes An Easy, Smoky Salsa to Serve Your Holiday Guests By Sydney Mondry Sydney Mondry Sydney Mondry is a former staff writer for InStyle, where she covered diet and nutrition. InStyle's editorial guidelines Updated on December 9, 2015 @ 07:00PM Pin Share Tweet Email Photo: Courtesy of Tacombi When it comes to holiday hosting, we’re all about easy appetizers, like dips, which can be whipped up well in advance and eaten with store-bought crackers and crudité. This year, we’re serving up Salsa Ceniza (“Ash Salsa”) from beloved N.Y.C.-based taco truck-turned-restaurant Tacombi. “This salsa is very unique in its preparation and flavor,” says executive chef Jason DeBriere, “The onions and chilies are basically burnt on the grill, griddle, or plancha [a slate slab]. When blended with the fresh tomatillos, the inherent acidity and sweetness of the tomatillos balance the charred flavor of the chilies to create a delicious salsa with a complex flavor profile.” The salsa, which will keep for one week in the fridge, is delicious when paired with simple tortilla chips, or used as a condiment for grilled steak, chicken, and fish tacos. Make the crowd-pleasing recipe below for any upcoming holiday celebrations, or next week’s Taco Tuesday. Whichever comes sooner. Read on for the full how-to. A Festive Tequila Punch That'll Keep Your Holiday Party Going All Night Long Salsa Ceniza Yields about 1 qt of salsa Ingredients: 3 poblano chilies 1 white onion (peeled) 1 red onion (peeled) 1 jalapeno (stem removed) 1 serrano (stem removed) 1 habanero (stem removed) ½ head roasted garlic (charred on the comal or plancha, griddle and peeled) 1 qt fresh tomatillos, husk removed and cleaned and quartered 2 tbs white vinegar 2 tbs fresh lime juice Sugar to taste Salt to taste Making Your Own Baba Ghanoush Is Easy—Just Follow These 6 Steps Directions: 1. Char on plancha or grill onions and chilies until blackened. Do not peel the seeds or chilies—only remove the stems. 2. Combine charred onions and chilies in a blender with the tomatillos and garlic. Blend and add vinegar, lime juice, sugar and salt. The salsa should be a little chunky; if it’s too thick, add a little water and more vinegar. Always check for salt after adding water.