This Tomatillo Salsa is a very light and versatile salsa. It’s easy to make side by side with the chili lime chicken filling and pairs nicely. It also taught me how to use cilantro sprigs and I’m all for cutting back on kitchen waste. The Tomatillo Salsa has an interesting appearance because it isn’t a true salsa verde- the pasilla chile and the fresh beefsteak tomato give it a light red color that’s flecked with dark red.
½ pound tomatillos
1 pound beefsteak tomato(es)
2 serrano chiles
1 dried pasilla chile
1 medium onion, cut into wedges
1 garlic clove
½ cup packed cilantro sprigs (the leaves went into the chicken)
1 tablespoon fresh lime juice
Salt
Preheat the oven to 500° F. Husk and halve the tomatillos. Stemmed and seed the chiles (if you like spicy, keep the seeds from one or both of the serranos). Chop the tomatoes and onions and peel the garlic. On a baking sheet, spread the tomatillos, serranos, pasilla, onion and garlic. 
Roast the vegetables in the center of the oven for about 15 minutes, turning them once or twice, until softened and lightly browned in spots. Cut the beefsteak tomato into quarters and add to a blender with the pasilla chile, roasted vegetables and any juices. Add the cilantro sprigs and lime juice. 
Purée until smooth. Season the salsa with salt.
Note: I’ve made the salsa and roasted the beefsteak as well and I recommend this tactic in the Winter when the tomatoes are subpar. It deepens the flavor.