Smoky Salsa Verde

By lorik

Ingredients

• 1 pound tomatillos, husked
• 1 small onion, quartered
• 1 jalapeño chile, stemmed, halved, and seeded
• 1 garlic clove, peeled
• 1 teaspoon olive oil
• 1/2 cup fresh cilantro leaves
• 1 tablespoon lime juice
• Salt

Preparation

Step 1

1. Adjust oven rack 5 inches from broiler element and heat broiler. Toss tomatillos, onion, jalapeño, and garlic with oil and place on aluminum foil-lined rimmed baking sheet. Broil, shaking pan occasionally, until vegetables are lightly charred, 10 to 12 minutes. Cool slightly, about 5 minutes.

2. Add vegetables, cilantro, lime juice, and 1/4 teaspoon salt to food processor and pulse until coarsely ground, 5 to 7 pulses. Season with salt to taste. Serve. (Salsa can be refrigerated for up to 3 days.)