Mind by Fire Friday Edition — Fire-Roasted Salsa

At The Fire

This week I went for something fun — a little experimental, a little vibrant.
I took it outdoors, fired up lump charcoal, and let the smoke do what only real fire can: add that deep, earthy flavor you can’t fake on a stovetop.

The colors on the grill were something to see — bright green tomatillos, red fresnos, and pale yellow chile gueros all blistering over the coals.
No recipe book. No timer. Just instinct, smoke, and patience.

There’s a calm that comes when you’re out there.
No rush. No noise. Just the sound of chiles blistering and the quiet satisfaction of tending to the fire.

🔥 Fire-Roasted Salsa

Ingredients

• 4 tomatillos

• 1 roma tomato

• 2 chile gueros (Caribe chiles)

• 2 fresno chile

• 2 jalapenos

• 5 garlic cloves

• ¼ white onion

• ¼ cup neutral oil (avocado or vegetable)

• ¼ cup water

• Squeeze of lime

• Salt to taste

Over the Flame

1. Place all vegetables directly over hot lump charcoal or on a grate.

2. Turn occasionally until skins are blistered and lightly charred.

3. Transfer everything to a blender or mortar, removing the stems first, and blend until smooth.

4. Add ¼ cup oil to help it blend smoothly, then finish with ¼ cup water, a squeeze of lime, and salt to taste.

Pro tip: Make this a day ahead. By the next day, the smoke settles in, the heat balances, and the sweetness from the fresnos rounds everything out. Each flavor finds its role.

Closing Flame

Each cook is a small reminder: progress isn’t instant — it develops with time.
Be patient with your process.
Let it sit overnight.
The flavor will come.

See You Sunday
Every Sunday, we reset the mind.

This weekend, let the flame do its work — then check back Sunday for your next Mind by Fire edition.

Disclaimer: This newsletter is for educational and informational purposes only. It is not a substitute for professional medical advice, diagnosis, or treatment.