Ingredients
- 1 pound fresh tomatillos husked and rinsed
- 2 jalapeño peppers stemmed and seeded (adjust to taste for heat)
- 1/2 cup chopped white onion
- 1/4 cup fresh cilantro leaves
- 2 tablespoons lime juice
- 1/2 teaspoon salt
Instructions
- Preheat your broiler. Arrange tomatillos and jalapeños on a baking sheet and broil until charred, about 14 minutes, tossing halfway through the cooking time.
- Remove from oven and let cool. Remove the seeds from the jalapeños (optional for less heat).
- In a food processor, combine the roasted tomatillos, jalapeños, onion, cilantro, lime juice, and salt. Pulse until the mixture is well combined but still has a chunky texture.
- Taste and adjust seasoning, adding more salt or lime juice if needed. Serve immediately or refrigerate in an airtight container for up to 5 days.
