Description
A spicy, tart salsa with smoky bits of tomatillo, jalapeño and garlic.
Ingredients
- 1 pound Tomatillos, Husks Removed
- 1 whole Yellow Or Red Onion, Peeled Then Cut In Thick Slices
- 2 whole Jalapeños, Stems Removed
- 2 cloves Garlic, Peeled But Left Whole
- 3 Tablespoons Freshly Squeezed Lime Juice (for 3 Tablespoons You’ll Need About 1 Whole Lime)
- ½ cups Packed Cilantro Leaves
- ½ teaspoons Kosher Salt
Preparation
1. Heat a large cast iron skillet over medium heat.
2. Add the tomatillos, onion, jalapeños and garlic into the skillet and dry fry until all the vegetables are nicely charred, about 15 minutes, stirring occasionally.
3. Transfer charred vegetables into a blender and add remaining ingredients. Blend on high until puréed and smooth. Taste and add more lime juice or salt as needed.
4. Serve immediately with chips or transfer to a container, cover and refrigerate for up to a week.
