Made with both serrano chiles and dried chipotles, this salsa is spicy and complex—great for everything from nachos to tacos. Slideshow: Great Tacos Recipes 

May 2013

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Recipe Summary

total:
35 mins
active:
15 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 500°. On a baking sheet, toss the tomatillos, tomato, onion and serrano with the oil. Roast for 10 minutes, until the vegetables are browned in spots and softened slightly. Let cool, then chop.

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  • 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.

  • 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.

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