Wrap them in foil and put directly on fire, or use a butane blow torch like we do. Trick is to blister the skin of the tomatoes and chiles. Depends on your picante index, your tomato-to-chile ratio should be about 3:1.

Garlic, onion to taste [remember I hate them so those aren't used so much around here ;)]. Pinches of cumin, marjoram then a handful of chopped cilantro.

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