Ingredients:

  • 1 lb tomatillos, husks removed and rinsed
  • 2 jalapeño peppers, stems removed
  • 1/2 cup white onion, roughly chopped
  • 3 cloves garlic, peeled
  • 1/4 cup fresh cilantro, packed
  • 1 tbsp fresh lime juice
  • 1 tsp kosher salt

Instructions:

  1. Preheat your broiler to high. Place the rinsed tomatillos, jalapeños, chopped onion, and garlic cloves on a sheet pan.
  2. Broil for 5–7 minutes, turning halfway through, until the tomatillo skins are blistered and the onions are translucent with charred edges.
  3. Transfer the charred vegetables and any juices from the pan directly into a blender or food processor.
  4. Add the fresh cilantro, lime juice, and salt.
  5. Pulse 5–7 times for a chunky texture, or blend on high for 30 seconds for a smooth consistency.
  6. Taste the sauce; adjust with a pinch of sugar if too tart or additional lime juice for more acidity.
  7. Allow the salsa to sit for 10 minutes at room temperature to let the flavors meld before serving.