Ingredients:
- 8 ounces tomatillos, (3 to 4 medium) husked and rinsed
- 1 each jalapeño, or 1 serrano, stemmed
- 2 cloves garlic, peeled
- 6 sprigs cilantro, (thick bottom stems cut off) roughly chopped
- ¼ small white onion, finely chopped
- ½ teaspoon salt, coarse, or to taste
Method:
- Roast the tomatillos, chile and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes.
- Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the juice the tomatillos have exuded during roasting.
- Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish.
- Rinse the onion under cold water, then shake to remove excess moisture.
- Stir into the salsa and season with salt.
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