Salsa - Roasted Salsa Verde

By á-47

Ingredients

• 12 tomatillos (about 1 1/2 lbs)
• 2 fresh anaheim or poblano chiles
• 1 onion, cut into 4-5 thick slices
• 2 cloves garlic, smashed and peeled
• olive oil for brushing
• salt and pepper
• 1/2 cup small sprigs cilantro
• 1 lime, juiced

Preparation

Step 1

Preheat broiler and cover a large rimmed baking sheet with foil.

Arrange the tomatillos, chiles, onion and garlic on the baking sheet. Brush the onion and garlic with olive oil; season with salt and pepper.

Broil for 10-15 minutes, turning the vegetables occasionally and removing the pieces when charred and tender.

Let cool. Peel and seed the chiles.

Using a food processor, coarsely puree the chiles, tomatillos, onion, garlic and cilantro. Add the lime juice; season with salt and pepper.