Fire-Roasted Salsa Verde with Skinny Chips

Preheat the oven to 400°F. Coat a baking sheet with cooking spray.

Arrange the tomatillos, chile, garlic, and tomatoes on the baking sheet and coat lightly with cooking spray. Season with salt and black pepper to taste.

Roast until the vegetables are soft and the skins of the tomatillos, chile, and tomatoes are beginning to take on color, about 15 minutes. If the chile begins to turn brown, remove it and continue roasting the tomatillos, tomatoes, and garlic.

Remove the vegetables from the oven and turn the oven to broil. Return the vegetables (including the chile) to the oven and broil until lightly charred on one side. Important: Do not walk away from the oven while the vegetables are broiling because they will go from charred to burned in a matter of seconds.

Set the vegetables aside to cool for 5 minutes. Leave the oven on, but reduce to 400°F.

Transfer the tomatillos, tomatoes, and garlic to a blender or food processor. Chop the roasted chile and add about 1 tablespoon to the blender. Blend for about 30 seconds.

Taste, and if you want it spicier, keep blending in more chopped chile a tablespoon at a time until it’s spicy enough for you. (Don’t throw the entire chile into the blender or your salsa will be too fiery hot and bitter.)

Mix in one handful of cilantro and salt and black pepper to taste.

Coat a baking sheet with olive oil cooking spray. Spread the tortilla wedges evenly on the pan and coat lightly with cooking spray.

Sprinkle with salt and pepper and bake until crispy, 10 to 15 minutes. Note: You do not need to turn the chips as they bake.

Cool the chips for 5 minutes and serve with the salsa.