Ingredients:

  • 1 lb husked tomatillos
  • 3 medium jalapeño peppers
  • 1/2 cup white onion
  • 3 large garlic cloves
  • 1/2 cup fresh cilantro
  • 1 tbsp fresh lime juice
  • 1 tsp fine sea salt
  • 1 pinch granulated sugar

Instructions:

  1. Preheat the broiler to high.
  2. Arrange the tomatillos, jalapeños, onion wedges, and garlic cloves on a sheet pan.
  3. Broil for 5–8 minutes until tomatillos soften and pepper skins blister and turn mahogany-colored. Flip vegetables and roast for another 5 minutes until fragrant.
  4. Transfer roasted vegetables and pan juices into a food processor or blender.
  5. Add fresh cilantro, lime juice, salt, and a pinch of sugar.
  6. Pulse for a chunky texture or blend on high for 30 seconds for a smooth finish.
  7. Taste and adjust seasoning with sugar or lime juice if needed.
  8. Allow the salsa to sit for 10 minutes at room temperature to let the flavors marry.