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.
