Name: Charred Tomatillo Salsa
Cook time: 25 minutes
Total time: 1 hour
Yield: Makes 2 cups
Ingredients: 1/2 pound tomatillos, husked, rinsed, patted dry; 1/2 large white onion, cut into 8 wedges; 1 jalapeño or serrano chile, halved, seeded; 2 tablespoons (or more) fresh lime juice; Kosher salt

Charred Tomatillo SalsaChristina Holmes

Recipe information

Total Time
1 hour
Yield
Makes 2 cups

Ingredients

1/2 pound tomatillos, husked, rinsed, patted dry

1/2 large white onion, cut into 8 wedges

1 jalapeño or serrano chile, halved, seeded

2 tablespoons (or more) fresh lime juice

Kosher salt

Preparation

Step 1
Preheat broiler. Place tomatillos, onion, and jalapeño on a foil-lined rimmed baking sheet. Broil, turning halfway through, until blistered, 12-15 minutes. Let cool.
Step 2
Transfer tomatillo mixture to a blender, add 2 tablespoons lime juice, and pulse until a chunky purée forms. Season with salt and more lime juice, if desired. DO AHEAD: Salsa can be made 3 days ahead. Cover; chill.