Salsa Verde: The Ultimate Tomatillo Salsa 🌿

• 1 ½ lbs tomatillos (10-12 medium), husked, washed and dried
• 2 jalapenos, stem removed
• ½ medium white onion, large chop
• ¼ cup cilantro leaves (and more to taste)
• 2 tbsp lime juice, plus more to taste
• kosher salt, to taste

Instructions

1. 1

   STEP 1: Preheat the broiler to high. Set your oven rack 10 cm (4 inches) from the heat source.

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   STEP 2: Place the tomatillos and jalapeños on an aluminium-lined baking sheet. Broil until quite charred. The goal is to get them very dark and blackened without burning them. This process may take 8–12 minutes. Remove from the oven, flip your vegetables upside down, and broil the other side until charred and the vegetables are very tender and cooked through, about another 8 minutes or so. Watch closely so they don't burn.

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   STEP 3: Transfer the charred vegetables to a blender or food processor, along with their juices. Add the onion and cilantro. Blend until smooth, with no large chunks remaining, but the salsa should still be a bit rough, not perfectly smooth like baby food.

4. 4

   STEP 4: This next step may or may not be needed. If your salsa is too runny, you may reduce it in a skillet on the stovetop. I usually do not need this step; it only happens when tomatillos are very large and juicy.

5. 5

   STEP 5: Season your salsa with salt. Start with about 1/2 tsp (2.5 ml) kosher salt (use half as much if using fine table salt), and adjust according to taste. Add some lime juice—again, start with 1–2 tbsp (15–30 ml) and keep adding more according to taste. Refrigerate for at least half an hour for all the flavours to meld.

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   STEP 6: Feel free to omit the jalapeños, use only one of them, and/or remove the membranes and seeds for a less spicy version. If your salsa is not spicy enough for your taste, feel free to add cayenne or a dash of hot sauce.