Salsa Verde

Ingredients

1 pound tomatillos, husked and rinsed
2 to 4 jalapeño or serrano chiles, to taste
¼ cup chopped white or yellow onion
1 garlic clove
½ cup coarsely chopped cilantro
Salt and lime to taste

Directions

  1. Heat broiler, positioning a rack at the highest setting under the heat. Cover a baking sheet with foil and roast the onion, peppers and garlic (skin on) with the tomatillos.

  2. Broil 2 to 5 minutes, until charred on one side. Turn tomatillos over and broil 2 to 5 minutes longer

  3. Transfer tomatillos, onion, peppers to a blender, tipping in any juice that may have accumulated on the foil. Squeeze garlic out of skin into the blender with other ingredients.

  4. Add ¼ cup water to blender and blend to a coarse purée.

  5. Taste and adjust salt. Add lime juice to make it perfect!

  6. Set aside for at least 30 minutes before serving, to allow the flavors to develop.

Recipe inspired by NY Times