Salsa Verde

1. 1

   Roast or toast the chiles either over a grill or in a dry skillet, turning frequently, until they are lightly charred all over, about 10 minutes (dried will be faster than fresh).

2. 2

   Remove the stems and seeds (and, from the fresh, as much of the skin as you easily can) and mince.

3. 3

   Heat the olive oil over medium heat in a 10-inch skillet; add the onions and chiles and cook, stirring, until well softened and lightly browned, about 10 minutes.

4. 4

   Remove from the heat and cool.

5. 5

   Puree in a blender, then stir in the cilantro and lime juice; add salt and pepper to taste.

6. 6

   Serve at room temperature or cover and refrigerate for up to a day (bring back to room temperature before serving).

No additional tips available.