Tomatillo-Chile Salsa

Name: Tomatillo-Chile Salsa
Ingredients: 3/4 pound tomatillos, husked; 4 Anaheim chiles; 2 jalapeno chiles; 1 red bell pepper; 1 yellow bell pepper; 1 red onion, sliced 1/2 inch thick; 1 tablespoon vegetable oil; 1/4 cup fresh lime juice; 2 tablespoons olive oil; Salt and freshly ground pepper; Tortilla chips, for serving

11 ingredients

8 steps

Ingredients

3/4 pound tomatillos, husked
4 Anaheim chiles
2 jalapeno chiles
1 red bell pepper
1 yellow bell pepper
1 red onion, sliced 1/2 inch thick
1 tablespoon vegetable oil
1/4 cup fresh lime juice
2 tablespoons olive oil
Salt and freshly ground pepper
Tortilla chips, for serving

Directions

1

Light a grill or preheat the broiler.
2

Brush the tomatillos, chiles, bell peppers and onion with the oil and grill over a medium-hot fire, turning occasionally, until softened and lightly charred all over, about 8 minutes for the tomatillos and 10 to 12 minutes for the chiles, bell peppers and onion.
3

Transfer the chiles and bell peppers to a bowl, cover with plastic wrap and let cool completely.
4

Coarsely chop the tomatillos and onion and transfer to another bowl.
5

Peel, core and seed the bell peppers.
6

Finely chop the jalapenos and coarsely chop the Anaheims and bell peppers.
7

Add them to the bowl with the tomatillo mixture, then stir in the lime juice and olive oil and season with salt and pepper.
8

Serve with tortilla chips.