Ingredients:

  • 1 lb fresh tomatillos, husked and rinsed
  • 2 jalapeño peppers, stems removed
  • 4 cloves garlic, unpeeled
  • 1/2 cup fresh cilantro, packed
  • 2 tbsp fresh lime juice
  • 1 tsp sea salt
  • 1/4 tsp ground cumin

Instructions:

  1. Place the husked tomatillos, jalapeños, and unpeeled garlic cloves on a baking sheet. Position them under the broiler for 5–7 minutes until skins blister and develop mahogany-colored charred spots.
  2. Remove the garlic cloves from their skins and discard the husks. Transfer the roasted vegetables and any released pan juices into a blender.
  3. Add the fresh cilantro, lime juice, salt, and cumin to the blender.
  4. Pulse the mixture 5–8 times until cohesive but still retaining a chunky, rustic texture.