Salsa Verde

Ingredients

• 1 1/3 lbtomatillos, husks removed and rinsed
• 2serrano chilies, stemmed
• 1/2white onion, cut into wedges
• 3 clovesgarlic, unpeeled
• 1 ozcilantro, stems and leaves
• 1 tspsea salt
• 1limes, juiced

Method

1. 1

   Spread the tomatillos, chilies, onion wedges and unpeeled garlic on a sheet pan and broil on high for 8 to 10 minutes, turning once, until softened and blackened in patches.

2. 2

   Let everything cool for a couple of minutes, then squeeze the garlic cloves out of their papery skins.

3. 3

   Blend everything with the cilantro and salt in short pulses. Stop while it still has some texture — this should not be a smooth purée.

4. 4

   Stir in the lime juice, taste, and add more salt if it needs it. It keeps in the fridge for five days and is better on the second.

Nutrition per serving