Preheat broiler. Line rimmed baking sheet with foil. Arrange tomatillos, onion, garlic, and chile on prepared baking sheet. Broil until vegetables blacken in spots, about 5 minutes per side for chile and about 10 minutes per side for tomatillos, onion, and garlic. Transfer vegetables and any accumulated juices to blender. Add cilantro, lime juice, and salt. Puree until smooth. Transfer salsa to bowl...

Combine first 5 ingredients in large bowl. Add oil; toss gently to coat. Sprinkle generously with salt and pepper. Prepare barbecue (medium-high heat). Arrange hickory chips in foil pie pan; place directly atop coals. Allow chips to begin smoking, about 10 minutes. Grill vegetables until tender, turning frequently, about 10 minutes for tomatoes, 20 minutes for chilies, onion, and bell pepper, and 35 minutes for garlic...

Preheat broiler. If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes. Peel garlic and pull off tops of chiles. Purée all ingredients in a blender...

Stir together all ingredients in a bowl. Cooks' note:Salsa verde can be made 1 day ahead and chilled, covered...

In food processor fitted with metal blade, pulse all ingredients until puréed. Transfer to bowl, season with salt and freshly ground black pepper, and add more lime juice if desired.Dip can be made in advance and refrigerated, covered, up to 2 days...

Combine all ingredients in nonreactive bowl and stir well. Cover and refrigerate for at least an hour to allow flavors to meld. Serve with grilled chicken, pork, and other meats or with corn chips. Keeps for several days refrigerated...

Stir together all ingredients and let stand at room temperature, stirring occasionally, 1 hour, to allow flavors to develop...

Stir together all ingredients in a bowl. Cooks' note:Salsa verde can be made 1 day ahead and chilled, covered...

Prepare barbecue (medium-high heat). Combine garlic, tomatoes, chiles, and shallots in medium bowl. Add oil and toss to coat. Arrange vegetables on barbecue; sprinkle with salt and pepper. Grill until charred, turning occasionally, about 8 minutes. Using tongs, transfer garlic and vegetables to plate and cool. Peel garlic; chop coarsely. Chop tomatoes. Cut chiles in half lengthwise; discard seeds and chop chiles coarsely. Chop shallots...

Stir together all ingredients and let stand, covered, about 1 hour. Cooks'note: Salsa can be made 1 day ahead and chilled, covered...

Cut an X in bottom of tomato with sharp paring knife and blanch tomato in 3-quart saucepan of boiling water 10 seconds. Transfer tomato with a slotted spoon into a bowl of ice and cold water and cool. Peel off skin with paring knife and discard. Halve tomato crosswise and seed it, then cut into 1/4 inch dice. Stir together tomato and remaining ingredients. Season salsa with additional salt and pepper if desired...

Coarsely grate apples into strainer set over large bowl. Press and turn apples to drain off excess juices. Transfer apples to medium bowl; stir in green onions and chiles. Whisk lemon juice, honey, and lemon peel in small bowl to blend; mix into apples. Season salsa to taste with salt and pepper. (Can be made 6 hours ahead. Cover and chill...

1. Combine all ingredients in a bowl, tossing gently. 2. Serve with tortilla chips...