Roasted Salsa Verde
Steps
- Remove the husks from 450g of tomatillos and rinse. Stem and seed 3 jalapeño peppers. Put on a baking sheet with 2 peeled garlic cloves.
- Broil on high for about 10 minutes, turning halfway, until softened and charred in spots. Watch closely so the garlic does not burn.
- Blend with ½ medium white onion, ½ cup of cilantro leaves and tender stems, 1 tablespoon of lime juice, and 1 teaspoon of kosher salt until smooth.
