Roasted chile salsa
3 medium, cut into fourths
5 medium, cut in half (discard papery husks and rinse tomatillos before halving)
1 large, cut into 1-inch-thick wedges
3 medium clove(s), chopped
½ cup(s), fresh, chopped
Sun-dried hot chile pepper(s)
2 item(s), such as chiles de arbol or Thai chiles, seeded (wear gloves to prevent irritation)
Apple cider vinegar
- Preheat the oven to 450°F. Spray a large nonstick baking pan with nonstick spray.
- Combine the tomatoes, tomatillos, and onion in a large bowl; lightly spray with olive-oil nonstick spray. Spread the vegetables in the baking pan. Roast, stirring occasionally, until the vegetables are tender and lightly browned, about 45 minutes. Remove the pan from the oven and let the vegetables cool to room temperature, about 20 minutes.
- Transfer the vegetables, in batches, to a food processor. Add the garlic, cilantro, chile pepper, vinegar, and salt; pulse until smooth. Transfer to a serving bowl and refrigerate, covered, until ready to serve, at least 30 minutes or up to 3 days. Yields 1/4 cup per serving.