Ingredients:

  • 1 lb husked tomatillos
  • 3 serrano peppers
  • 1/2 cup white onion
  • 3 large garlic cloves
  • 1/2 cup fresh cilantro
  • 1 tbsp fresh lime juice
  • 1 tsp kosher salt
  • 2 tbsp water

Instructions:

  1. Remove the papery husks from the tomatillos and rinse them under cold water to eliminate the sticky film. Place tomatillos, serrano peppers, onion wedges, and unpeeled garlic cloves on a baking sheet in a single layer.
  2. Set oven to broil (high) with the rack 6 inches from the heat. Roast vegetables for 5–8 minutes, turning once, until tomatillo skins are blistered and mahogany-colored and onions are charred. Remove garlic early if it softens too quickly.
  3. Peel the roasted garlic cloves. Transfer charred vegetables and any pan juices into a blender. Add fresh cilantro, lime juice, and salt.
  4. Pulse in short bursts until the sauce is smooth but retains a slight, rustic texture.
  5. Taste the sauce; add a pinch more salt if too tart, or stir in water one tablespoon at a time if the consistency is too thick.