<http://schema.org/recipeInstructions>
"Preheat a grill. Rub 6 ripe plum tomatoes, 1 red bell pepper, 1 quartered red onion, 2 poblano chiles, and 1 jalape\u00F1o chile with a little oil. Grill well on all sides. Alternatively, broil on high, turning once, until the skin is blackened. Peel off most but not all of the blackened skin from the vegetables. Trim and seed the bell pepper and chiles. For the best chunky texture, prepare the salsa by grinding all the vegetables in a meat grinder. Alternatively, use a food processor or chop well by hand. Add 1/4 cup lime juice, 2 tablespoons chopped papalo leaves, and salt to taste. Serve with tortilla chips, tacos filled with guacamole or pork carnitas, or Mexican-style chile-marinated pork sandwiches (cemitas)."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.chowhound.com/recipes/grilled-chile-salsa-with-papalo-leaves-10388>