-
1
Preheat oven to 425u00b0F.
-
2
Pull husks from tomatillos and cut tomatillos in half. Core and seed jalapeno, poblano, and Anaheim chilies. Cut onions into thick slices, and smash garlic.
-
3
Spread tomatillos on 1 sheet pan and jalapenos, poblanos, Anaheims, onion slices, and garlic on another sheet pan. Drizzle evenly with olive oil and toss everything to coat lightly. Sprinkle with salt.
-
4
Roast vegetables on racks in upper third and lower third of preheated oven for 15 minutes. Turn once or twice with a spatula, and roast until vegetables have collapsed and are starting to brown around edges, 10-20 minutes more.
-
5
Check to see if vegetables are done. Remove from oven or add time as needed. Let cool.
-
6
Roughly chop cilantro. Juice lime. Scrape vegetables and juices into blender. Add cilantro, lime juice, water, and cumin and pulse to create a slightly chunky puree.
-
7
Taste and add more salt, lime juice, or cumin if you like. If salsa seems thick, add a bit more water.
-
8
Serve salsa in a bowl with tortilla chips or raw vegetables; on quesadillas, tacos, or enchiladas; with grilled shrimp; on cream cheese served with crackers...everything! To store salsa for later, divide into 4 zip-top freezer bags, squeeze out any air, and seal; freeze up to 4 months.
