Ingredients (~4 cups)

~2 lbs tomatillos, husked

1 jalapeño, stem removed

1 medium yellow onion, diced (~1 cup), rinsed under cold water

1/3 cup chopped cilantro

2 cloves garlic, minced

3/4 tsp salt, or to taste

1/2 tsp sugar, or to taste

1 1/2 Tbsp fresh lime juice

1/4 cup water, plus more as needed

Roast the Tomatillos and Jalapeño

Move your oven rack about 4 inches below the broiler element and preheat broiler to high.

Place the tomatillos and jalapeño on a baking sheet and broil for ~4-5 minutes until charred on top.

Keep a close eye on things – the pepper especially can go from perfect char to burnt pretty quickly.

Flip everything over and roast the opposite side for another ~3-5 minutes until nicely charred.

Blend Everything Together

Once the tomatillos and pepper are roasted, slice the jalapeño and add it to a food processor.

Add the rinsed onion, cilantro, garlic, salt, sugar, lime juice, and 1/4 cup water.

Toss in the tomatillos along with any juices that collected on the baking sheet – those juices have tons of flavor.

Pulse several times until you get a coarse purée; don’t over-blend it or you’ll lose the chunky texture.

Taste and adjust salt, sugar, or lime juice as needed. If it’s too thick, add more water 1 tablespoon at a time.

The salsa will keep in the fridge for about a week in an airtight container and actually tastes better after sitting for a few hours.

Salsa Verde (Green Salsa)

Ingredients (~4 cups)