Three-Chile Dry Roasted Tomatillo Salsa

Ingredients

• 2 lbs. tomatillos, husked and rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 jalapeno, diced
• 1 poblano pepper, diced
• 1 Anaheim pepper, diced
• 1 serrano pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• ½ teaspoon salt
• 2 tablespoons chopped fresh cilantro

Directions

1. Preheat the oven to 350 degrees F.
2. Spread the tomatillos in a single layer on a baking sheet. Roast for 25 minutes, until soft and lightly browned.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the jalapeno, poblano, Anaheim, and serrano peppers and cook for an additional 5 minutes.
5. Add the roasted tomatillos, cumin, oregano, and salt and stir to combine.
6. Reduce the heat to low and simmer for 10 minutes.
7. Remove from heat and let cool for 5 minutes. Stir in the fresh cilantro.
8. Transfer the salsa to a blender and blend until smooth.
9. Serve with chips, tacos, burritos, or your favorite Mexican dish.

Interesting Facts

• Tomatillos are a type of green tomato, native to Mexico.
• The combination of chiles in this salsa gives it an unusual and complex flavor.
• This salsa can be stored in an airtight container in the refrigerator for up to one week.