Dip your favorite chips in this vibrant salsa. If you want a healthy alternative to tortilla chips, you can make chips from sweet potatoes, beets, pretty much any root vegetable, or zucchini.
Toasted Chile and Tomatillo Salsa
- blender or food processor
- 10 dried chiles de árbol seeds and ribs removed
- 3 medium tomatillos husks removed, rinsed
- 3 garlic cloves smashed
- Kosher salt
- 1 teaspoon fresh lime juice
- Toast chiles in a skillet over medium heat, turning often, until they start to brown lightly in spots, about 3 minutes. Transfer to a plate.
- Place chiles, tomatillos, garlic, and 2½ cups water in a medium saucepan and season with salt. Cover, bring to a simmer, and cook until tomatillos turn olive green and burst, 5–8 minutes. Remove from heat and let sit (covered) 5 minutes.
- Using a slotted spoon, transfer chiles, tomatillos, and garlic to a blender or food processor; add ½ cup cooking liquid from saucepan and purée until smooth. Add lime juice and season with salt to taste. Let cool completely before serving.