Lunch: Smoky Tomatillo Salsa

Made with both serrano chiles and dried chipotles, this salsa is spicy and complex—great for everything from nachos to tacos.

Ingredients

2 tomatillos
1 medium tomato
1/2 medium onion
1 serrano chile
1 tbsp. extra-virgin olive oil
2 large dried chipotle chiles
hot water
1 c. lightly packed cilantro
3 tbsp. freshly squeezed lime juice
kosher salt

Instructions

Preheat the oven to 500 degrees F. On a baking sheet, toss the tomatillos, tomato, onion, and serrano with the oil. Roast for 10 minutes, until the vegetables are browned in spots and softened slightly. Let cool, then chop.
Meanwhile, in a bowl, cover the chipotles with hot water and let stand until softened, 15 minutes. Transfer the chiles and 1/4 cup of their liquid to a food processor and purée.
Add the chopped vegetables to the processor and pulse until the salsa is nearly smooth. Add the cilantro and lime juice and pulse until the cilantro is minced. Season the salsa with salt, transfer to a bowl, and serve. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.

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