Tool

• Baking sheet

• Food processor or blender

Ingredients

• 1½ pounds tomatillos

• ½ white onion, cut into chunks

• 3 garlic cloves, peeled

• ¾ cup packed cilantro

• 1 lime, juiced

• 1 jalapeño or serrano pepper, seeded (optional)

• ½ teaspoon salt

Direction

1. Remove husks and rinse tomatillos under cold water.

2. Position oven rack 6 inches from the broiler. Preheat to High broil (500°F). Line a baking sheet with foil or lightly oil it.

3. Cut tomatillos in half and place cut‑side down on the baking sheet. Scatter onion and garlic around them.

4. Broil 5–6 minutes, until tomatillos begin to char and blacken.

5. Transfer charred vegetables to a food processor or blender. Add cilantro, lime juice, jalapeño, and salt.

6. Blend to desired consistency — chunky or smooth. Taste and adjust salt.

7. Transfer to an airtight container and let sit at least 1 hour before serving. Refrigerate up to 5 days.

Notes

• Heat control: Jalapeño ribs and seeds contain most of the heat. Remove for mild salsa; keep some for spicy. Gloves help prevent irritation.

• Adjust thickness: Add water 1 tablespoon at a time if too thick.

• Even roasting: Choose tomatillos similar in size so they char evenly.

• Flavor development: Resting the salsa in the fridge helps the flavors meld beautifully.

Nutrition

Calories: 47 • Carbs: 9g • Protein: 1g • Fat: 1g • Saturated Fat: 1g • Polyunsaturated Fat: 1g • Monounsaturated Fat: 1g • Sodium: 197mg • Potassium: 351mg • Fiber: 3g • Sugar: 5g • Vitamin A: 295IU • Vitamin C: 21mg • Calcium: 18mg • Iron: 1mg