Ingredients:

  • 1 lb tomatillos, husked and rinsed
  • 1 medium white onion, cut into quarters
  • 2 jalapeños, stemmed and halved
  • 4 cloves garlic, peeled
  • 1/2 cup fresh cilantro, loosely packed
  • 2 tbsp fresh lime juice
  • 1 tsp kosher salt
  • 1/4 tsp ground cumin

Instructions:

  1. Preheat your broiler to high. Arrange the husked tomatillos, quartered onion, halved jalapeños, and garlic cloves on a baking sheet.
  2. Place the vegetables under the broiler for 5–8 minutes, turning once, until the tomatillos are softened and the onion skins are blackened and blistered, and garlic is golden.
  3. Transfer the roasted vegetables and any released juices into a blender. Add the fresh cilantro, lime juice, salt, and cumin.
  4. Pulse in short bursts to maintain a slightly chunky, rustic texture, avoiding a completely smooth puree.
  5. Taste the salsa; adjust with a pinch of sugar or honey if too tart, or extra lime juice for more punch. Blend one final time for 2 seconds to incorporate.