Modes

Ingredients

• 6–8 medium (about 12 ounces) tomatillos, husked, rinsed, cored, and halved

• 1 Serrano chile, stemmed, seeded, and halved

• 1 Anaheim or poblano chile, stemmed, seeded, and halved

• About 1 cup fresh cilantro leaves, chopped

• 1/2 white onion, diced

• 1 lime, juiced

• salt, to taste

Instructions

Roast Vegetables

Heat the Wolf Oven on Convection Roast mode at 400 degrees. Place the rack in position 5 and line a sheet pan with foil. Arrange the tomatillo halves and chiles on the pan, cut side down. Roast for 8–10 minutes, or until the vegetables are just starting to brown.

Blend Salsa

Remove from the oven and allow to cool for 8–10 minutes. Transfer the roasted vegetables and juices to a blender or food processor and pulse until a chunky texture forms.

Finish

Add the onion, cilantro, and about 1 Tablespoon of lime juice (to taste), then pulse a few times to combine. Season with salt to taste. Serve with chips, fish tacos, or over eggs.