Ingredients

The following ingredients have 1 Servings
  • 2 unpeeled garlic cloves
  • 1 pound fresh tomatillos (husked, washed and stems removed)
  • 1 onion (peeled & quartered)
  • 2-3 jalapeno chiles or 2 serrano chiles; stems removed
  • 3 tablespoons olive oil (divided)
  • ¼ cup chopped fresh cilantro
  • ½ -1 teaspoon granulated sugar (divided)
  • ½ cup low-sodium chicken broth
  • 1-2 tablespoons fresh lime juice (divided)
  • ½ teaspoon coarse kosher salt
  • ¼ teaspoons freshly ground black pepper

Instruction

  • Adjust oven rack to upper-middle position and set oven to broil. Line a large, rimmed baking sheet with aluminum foil.
  • Place garlic, tomatillos, onion, and chiles on the baking sheet and drizzle with 1½ tablespoons olive oil. Set the baking sheet on the oven rack and broil the vegetables until the skins on the tomatillos have darkened and are partially charred.
  • Peel the garlic and scrape all the ingredients (including vegetables, juices & oil) from the baking sheet to a blender.
  • Add cilantro, ½ teaspoon sugar, broth, 1-tablespoon lime juice, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Purée to desired consistency (I prefer the salsa fairly smooth).
  • In a medium saucepan, heat the remaining 1½ tablespoons oil and pour the tomatillo salsa into the pan. Set the heat to medium and bring the salsa to a simmer. Reduce heat to low and cook until mixture reduces to about 2 cups, about 10 minutes. Season to taste with additional sugar, salt, pepper and lime juice, if needed.
  • The salsa is even better when made the day before serving. Keep refrigerated, up to 1 week, in an airtight container.
  • Enjoy!