Orange-Tomatillo Salsa

Ingredients

• 1 pound tomatillos, husked, rinsed, and halved
• 3/4 cup finely chopped white onion
• 1 tablespoon finely chopped chipotles in adobo
• 2 medium seedless oranges, segmented, pith removed, and cut into 1/2-inch pieces
• 1/4 cup finely chopped fresh cilantro leaves and tender stems
• 1 tablespoon lime juice
• Kosher salt, to taste
• Sugar, to taste

Directions

1. Move an oven rack so it sits about 4 inches under the broiler, then turn the broiler to high. Arrange half of the tomatillos on a foil-lined rimmed baking sheet with their cut sides facing down. Broil them until they’re nicely blackened in spots and completely tender, about 5 minutes.
2. Scrape the broiled tomatillos into the bowl of a food processor fitted with the steel blade. Add the fresh tomatillos, then pulse in quick bursts until everything is finely chopped, 10 to 12 short pulses. Spoon the mixture into a medium bowl.
3. Stir in the onion, chipotles, oranges, cilantro, and lime juice. Add water until the texture is where you want it, then season with salt and sugar to taste. Move the salsa to an airtight container and refrigerate it for at least 1 hour before using. Keep it in the refrigerator for up to 1 week.