Quick Tomatillo Salsa

By mirelsonp

Note: For more heat, reserve and add the jalapeno seeds.

Ingredients

• 1 (26- or 28-oz.) can whole tomatillos, drained
• 1 Tbsp. extra-virgin olive oil
• 1 small onion, chopped
• 1/2 cup fresh cilantro leaves
• 1 jalapeno chile, stemmed, seeded, and chopped
• 3 Tbsp. lime juice (2 limes)
• 1 garlic clove, minced
• Salt
• 1/2 tsp. sugar

Details

Servings 2

Preparation

Step 1

1. Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Ross half the tomatillos with 1 teaspoon oil and transfer to prepared sheet. Broil until tomatillos are spotty brown and skins begin to burst, 7 to 10 minutes. Transfer tomatilllos to food processor and let cool completely.

2. Add onion, cilantro, jalapeno lime juice, garlic, 1/4 teaspoon salt, sugar, remaining tomatillos, and remaining 2 teaspoons oil to processor. Pulse until slightly chunky, 16 to 18 pulses. Season with salt to taste.

Make ahead: Salsa can be refrigerated for up to 2 days.