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Categories:Viewed: 41 - Published at: 5 years ago
Ingredients
- 1/2 pound tomatillos (about 4), husked
- 1 large beefsteak tomato or 2 medium ones (about 1 pound)
- 2 serrano chiles, stemmed
- 1 dried pasilla chile, stemmed and seeded
- 1 medium onion, cut into 1-inch wedges
- 1 garlic clove, peeled
- 1/2 cup packed cilantro sprigs
- 1 tablespoon fresh lime juice
- Salt
Method
- Preheat the oven to 500.
- On a rimmed baking sheet, spread the tomatillos, beefsteak tomato, serranos, pasilla, onion and garlic.
- 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.
- Peel and core the beefsteak tomato and cut the flesh into quarters.
- Crumble the pasilla chile into a blender or food processor and add the remaining roasted vegetables and any juices.
- Add the cilantro sprigs and lime juice and puree until smooth.
- Season the salsa with salt.
