Spicy Tomatillo Salsa

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Makes about 2 cups salsa

1 pound fresh tomatillos, husked and rinsed
4 fresh serrano chilies, stemmed
¼ cup olive oil
½ cup vegetable broth (page 56) or water, if needed


1. Preheat the oven to 500 degrees.

2. Toss the tomatillos and chilies with the olive oil and place on a baking sheet. Bake 15 to 20 minutes, until the tomatillos have softened and have begun to split open.

3. Place the tomatillos in the bowl of a food processor fitted with the metal blade and pulse to a coarse puree. Add the chilies and pulse several times more. The puree should be the consistency of a thin salsa. If necessary, thin with a small amount of broth.