Tomatillo-Cilantro Salsa

1. 1

   Preheat the oven to 500.

2. 2

   On a rimmed baking sheet, spread the tomatillos, beefsteak tomato, serranos, pasilla, onion and garlic.

3. 3

   Roast the vegetables in the center of the oven for about 15 minutes, turning them once or twice, until softened and lightly browned in spots.

4. 4

   Peel and core the beefsteak tomato and cut the flesh into quarters.

5. 5

   Crumble the pasilla chile into a blender or food processor and add the remaining roasted vegetables and any juices.

6. 6

   Add the cilantro sprigs and lime juice and puree until smooth.

7. 7

   Season the salsa with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.