Smoky Tomatillo Salsa

1. 1

   Preheat the oven to 500.

2. 2

   On a baking sheet, toss the tomatillos, tomato, onion and serrano with the oil.

3. 3

   Roast for 10 minutes, until the vegetables are browned in spots and softened slightly.

4. 4

   Let cool, then chop.

5. 5

   Meanwhile, in a bowl, cover the chipotles with hot water and let stand until softened, 15 minutes.

6. 6

   Transfer the chiles and 1/4 cup of their liquid to a food processor and puree.

7. 7

   Add the chopped vegetables to the processor and pulse until the salsa is nearly smooth.

8. 8

   Add the cilantro and lime juice and pulse until the cilantro is minced.

9. 9

   Season the salsa with salt, transfer to a bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.