This is an AMAZING salsa. I made it as a topping for No-Bake Vegetarian Enchiladas, but it would be great for any dish with Mexican flavors. We need to make it for our next taco night- even though roasting and charring the vegetables set off my smoke detector! The results were worth it. 🙂 This recipe is from Food and Wine, contributed by Josef Centeno.
- 2 tomatillos, husked and rinsed
- 1 medium tomato (I used 2)
- 1/2 medium onion
- 1 serrano chile, stemmed
- 1 tablespoon extra-virgin olive oil
- 2 large dried chipotle chiles, stemmed and seeded
- Hot water
- 1 cup lightly packed cilantro
- 3 tablespoons fresh lime juice
- Kosher salt
2. 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 puree.
3. 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.