Tomatillo-Chile Salsa

• 3/4 pound tomatillos, husked
• 4 Anaheim chiles
• 2 jalapeno chiles
• 1 red bell pepper
• 1 yellow bell pepper
• 1 red onion, sliced 1/2 inch thick
• 1 tablespoon vegetable oil
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• Salt and freshly ground pepper
• Tortilla chips, for serving

1. Light a grill or preheat the broiler.
2. Brush the tomatillos, chiles, bell peppers and onion with the oil and grill over a medium-hot fire, turning occasionally, until softened and lightly charred all over, about 8 minutes for the tomatillos and 10 to 12 minutes for the chiles, bell peppers and onion.
3. Transfer the chiles and bell peppers to a bowl, cover with plastic wrap and let cool completely.
4. Coarsely chop the tomatillos and onion and transfer to another bowl.
5. Peel, core and seed the bell peppers.
6. Finely chop the jalapenos and coarsely chop the Anaheims and bell peppers.
7. Add them to the bowl with the tomatillo mixture, then stir in the lime juice and olive oil and season with salt and pepper.
8. Serve with tortilla chips.

chiles, jalapeno chiles, red bell pepper, yellow bell pepper, red onion, vegetable oil, lime juice, olive oil, salt, tortilla chips

Taken from www.foodandwine.com/recipes/tomatillo-chile-salsa (may not work)