Red And Green Salsa

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 dried chipotle chile (or 1 canned)
• 1 jalapeno pepper, stemmed and seeded
• 1 lb tomatillo, husks removed (about 6)
• 2 medium tomatoes, stemmed
• 1 teaspoon vegetable oil
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 1 tablespoon lime juice
• salt and pepper, to taste
• 2 tablespoons cilantro, chopped (optional)

Recipe

• 1 preheat oven to 450°f.
• 2 place chipotle pepper and jalapeño pepper in small saucepan and cover with water. bring to a boil and turn off heat. set aside until chipotle is softened, about 30 minutes, and drain.
• 3 meanwhile place tomatillos and tomatoes in a shallow metal baking pan and roast in oven for 15-20 minutes.
• 4 transfer to a blender and add drained peppers (you might want to seed the chipotle first and start with half a pepper each and adjust according to taste) and oil, oregano, marjoram, lime juice, salt & pepper and cilantro, if desired. blend well until smooth.