Ingredients:

  • 1 lb fresh tomatillos, husks removed and rinsed
  • 2 medium serrano peppers, stems removed
  • ½ cup white onion, cut into thick wedges
  • 3 cloves garlic, peeled
  • ½ cup fresh cilantro, stems removed
  • 1 tbsp fresh lime juice
  • 1 tsp kosher salt

Instructions:

  1. Position your oven rack closest to the broiler.
  2. Arrange tomatillos, serranos, onion, and garlic on a baking sheet or broiler pan.
  3. Broil for 5-7 minutes, turning once, until the skins are blistered and blackened in spots and tomatillos soften.
  4. Transfer the charred vegetables and any juices from the pan into a high-speed blender or food processor.
  5. Add the fresh cilantro, lime juice, and salt.
  6. Pulse in short bursts—about 5 to 8 times—until the mixture is combined but still retains a slight, chunky texture.
  7. Taste the salsa; add a tiny pinch of sugar to mellow the acidity or an extra squeeze of lime for a sharper finish.