Tomatillo Salsa

Ingredients

• 1 pound fresh tomatillos
• 1 small white onion, peeled and quartered
• 1 jalapeño pepper, halved and seeded
• 1/4 cup roughly chopped fresh cilantro
• 1 large garlic clove, peeled
• 1 tbsp fresh lime juice
• 1 tsp salt, or to taste

Instructions

1. Preheat oven to broil. If you have a high-broil setting, use that.

2. Remove the tomatillo husks, popping off any stems as well.

3. Rinse the tomatillos thoroughly under running water to remove the sticky sap. Pat dry.

4. Place tomatillos, onion, and the halved jalapeño on a baking sheet.

5. Prick each tomatillo twice with a fork.

6. Broil for 5 minutes. Use tongs to flip over the tomatillos and jalapeño halves. Do not flip the onion.

7. Watching carefully, broil for another 3-6 minutes. The tomatillo skins should be lightly charred and should loosen a bit, just starting to fall apart.

8. Let cool for at least 10 minutes. While cooling, cilantro, garlic, and lime juice to a blender.

9. Add the grilled onion to the blender

10. Add one or both of the jalapeño halves depending on your desired heat level.

11. Add all of the tomatillos and any juice left on the pan.

12. Pulse blender, scraping down the sides as needed, until your desired consistency is reached.

13. Stir in salt. Enjoy right away or chill in the refrigerator (recommended) before serving.