Ingredients:
1.5 pounds tomatillos, husks removed and rinsed well
1 medium white onion, peeled and halved
2 jalapeños, halved
1 small bunch cilantro, rinsed
1/2 teaspoon salt, more to taste
1 tablespoon olive oil
Fresh lime juice to taste
Equipment:
Food processor or blender
Directions:
- Adjust oven rack so it is 6 inches from the broiler. Turn the oven on to broil while you prep the vegetables.
- Line a rimmed cookie sheet with aluminum foil. If the tomatillos are small, leave whole. Cut large tomatillos in half. For less spicy salsa, remove the seeds and white membrane from the jalapeños. Place tomatillos, onions, and jalapeños on the cookie sheet.
- Broil vegetables for 6 to 12 minutes, checking every 3 minutes and rotating the pan. The vegetables are done when well charred and soft. The jalapeños might be charred before the rest of the vegetables; if this happens, remove them first.
- Allow to cool slightly. Add vegetables, cilantro (leaves and stems), salt, olive oil, and juice from half a lime to a food processor or blender. Process until desired consistency, less for a chunky salsa and more for a smoother salsa. Taste and add more salt or lime juice.
- Serve with chips, tacos, enchiladas, grilled meats and veggies, or eggs. Enjoy!