Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds tomatillos ((about 12 medium), papery husks discarded, rinsed and dried)
  • 1 medium jalapeno (, stems removed (see note))
  • 1/2 medium white onion (, peeled, roots removed, quartered)
  • 2 cloves garlic (, kept whole, unpeeled)
  • 1/3 cup fresh cilantro leaves (, roughly chopped)
  • 1 1/2 tablespoons fresh lime juice (, or up to 3 tablespoons, to taste)
  • 1/2 teaspoon salt (, or more to taste)

Instruction

  • Preheat the broiler to high with a rack about 4-inches below the heat source.
  • Line a large rimmed baking sheet with foil, then spread the tomatillos, jalapeños, onion quarters, and garlic in a single layer. Place under the broiler for about 5 minutes to lightly brown the skins of the vegetables. (Watch carefully, since smaller peppers can burn quickly.) Using tongs, flip everything over and roast for another 4 to 5 minutes, until the vegetables are charred and blistered in spots.
  • Remove from the oven and once cool enough to handle, take the peel off the garlic.
  • Transfer everything (included any accumulated juices) to a blender or food processor along with the cilantro, lime juice, and salt. Pulse all ingredients several times until you reach a course puree (don't over process - you want it to be slightly chunky and have some texture. The salsa might seem thin, but it will thicken up after a few hours as it cools in the fridge. If it happens to seem really thick and you want to thin it out, you can blend in 1 to 2 tablespoons of water to your desired consistency.)
  • Taste and season with extra salt and/or lime juice, if needed.
  • Transfer to an airtight container and chill in the refrigerator.Use as desired: As a dip for corn chips, with cooked white rice, in burritos, a topping for baked chicken, etc.