Ingredients:

  • 1 lb (450g) tomatillos, husked and rinsed
  • 1 medium (150g) white onion, cut into thick wedges
  • 2 jalapeños (40g), stems removed
  • 3 cloves (9g) garlic, peeled
  • 1/2 cup (15g) fresh cilantro, coarsely chopped
  • 2 tbsp (30ml) fresh lime juice
  • 1 tsp (6g) sea salt
  • 1/4 tsp (1g) ground cumin

Instructions:

  1. Position your oven rack about 6 inches from the broiler. Arrange the tomatillos, onion wedges, jalapeños, and garlic on the baking sheet.
  2. Broil for 5-8 minutes, turning once, until the tomatillos are blistered and the onions show deep mahogany colored edges. Note: Watch closely so the garlic doesn't burn and turn bitter.
  3. Transfer the roasted vegetables — along with any juices captured on the pan — into a food processor. Note: Those pan juices are packed with flavor.
  4. Pulse 5-7 times. Stop as soon as the mixture is combined but still retains a slight, chunky texture.
  5. Add the fresh cilantro, lime juice, sea salt, and cumin.
  6. Pulse 2-3 more times to incorporate the aromatics.
  7. Taste the Onion Tomatillo Salsa and adjust the lime or salt to balance the smokiness.