• Make-Ahead

Ingredients

1. 3/4 pound tomatillos, husked
2. 4 Anaheim chiles
3. 2 jalapeño chiles
4. 1 red bell pepper
5. 1 yellow bell pepper
6. 1 red onion, sliced 1/2 inch thick
7. 1 tablespoon vegetable oil
8. 1/4 cup fresh lime juice
9. 2 tablespoons olive oil
10. Salt and freshly ground pepper
11. Tortilla chips, for serving

Directions

1. Light a grill or preheat the broiler. 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. Transfer the chiles and bell peppers to a bowl, cover with plastic wrap and let cool completely. Coarsely chop the tomatillos and onion and transfer to another bowl.
2. Peel, core and seed the bell peppers. Finely chop the jalapeños and coarsely chop the Anaheims and bell peppers. Add them to the bowl with the tomatillo mixture, then stir in the lime juice and olive oil and season with salt and pepper. Serve with tortilla chips.

Make Ahead

The grilled vegetable salsa can be refrigerated in an airtight container for up to 4 days.