Charred Tomatillo Salsa
This zesty tomatillo salsa is bursting with tangy flavors and a hint of heat from the jalapeño. Perfect for dipping with tortilla chips or spooning over your favorite dishes, this salsa is quick to make and can be enjoyed right away or chilled for a few days to let the flavors meld together.
— Constant Cookbook
Ingredients
- 1/2 tomatillos, husked, rinsed, patted dry
- 1/2 large white onion, cut into 8 wedges
- 1 jalapeño or serrano chile, halved, seeded
- 2 (or more) fresh lime juice
- Kosher salt
Instructions
- Preheat broiler. Place tomatillos, onion, and jalapeño on a foil-lined rimmed baking sheet. Broil, turning halfway through, until blistered, 12-15 minutes. Let cool.
- Transfer tomatillo mixture to a blender, add 2 tablespoons lime juice, and pulse until a chunky purée forms. Season with salt and more lime juice, if desired. DO AHEAD: Salsa can be made 3 days ahead. Cover; chill.
Yield
2 cups
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