Easy Chile Salsa

By LaLaCooks

Recipe courtesy Marcela Valladolid

Review: Start with 1/4 cup water and thin as needed. Pan roasting the tomatillos and other veggies gave this salsa a wonderful flavor. I used 2 jalapenos instead of the hotter chiles and it was just right for my family. I used the salsa as a sauce for roasted chicken and then topped with cheese and it was fantastic. Thanks for this simple, tasty recipe!

Ingredients

• 1 tablespoon olive oil
• 8 tomatillos, husks removed
• 1/2 white onion
• 2 cloves garlic, unpeeled
• 3 whole chiles de arbol or ancho chiles, stemmed
• 2 tablespoons chopped fresh cilantro leaves
• 1/4 to 1 cup water
• Salt and freshly ground black pepper

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

In a large saute pan, heat the oil over medium-high heat. Add the tomatillos,

onion, garlic, and chiles. Cook for about 7 minutes until the tomatillo skins are browned.

Carefully peel the garlic cloves and transfer the mixture to a blender. Add the cilantro and 1 cup of water. Process until smooth, about 2 minutes. Season with salt and pepper, to taste. Pour the salsa into a serving bowl and serve.