This colorful salsa is the perfect complement to enchiladas, quesadillas, grilled fish, or simply chips. Recipe courtesy of Vaunda Ernstes.

1 jalapeño, stemmed and seeded
1 chile de arbol, stemmed and seeded
2 cloves garlic, peeled
15 purple tomatillos, husks removed, coarsely chopped
1 small to medium red sweet onion, thinly sliced
2 Tbsp. fresh oregano, chopped
2 Tbsp. fresh cilantro, chopped
Juice of 1 lime
Salt to taste

Toast chiles, garlic, and tomatillos in hot dry sauté pan over medium heat, turning occasionally, for 15 minutes. Place in a blender or food processor until blended but chunky, about 10 seconds. Pour into a bowl and add onion, cilantro, and lime. Season to taste. Let salsa rest in the bowl for 10 minutes to allow flavors to marry.