market report: taco time

In the Southwest, one reliable herald of fall is the chile roaster - a spinning cylinder of expanded metal with propane torches pointed at the aromatic chiles inside. When I saw one of these going at the Santa Monica Saturday market, I knew it was on. Wonderwife and I picked up the their last plastic bag of 50-50 spicy and poblanos, steaming in their own juices. To make the salsa you see illustrated above, we added an equal amount of roasted tomatillos and a bunch of green onion (also grilled) to the skinned and seeded chiles. Pulse the whole lot in a food processor with some lime juice and salt to taste. All that's left to do is slather it on some grilled chicken on top of a warm tortilla (corn only, please) and dress it up with some sour cream, cilantro, and radishes. Is this the ultimate taco? It's definitely a contender: