Tomatillo Salsa Verde

Ingredients

• 1 1/2 lb tomatillos
• 1/2 cup chopped white onion
• 2 cloves garlic
• 1/2 cup cilantro leaves
• 1 Tbsp fresh lime juice
• 2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
• Salt to taste

Directions

1. Pull off the husks from the tomatillos, then give them a good rinse.
2. For the oven method, halve the tomatillos and arrange them cut side down on a baking sheet lined with foil. If you’re using garlic, tuck in a few unpeeled cloves. Broil for about 5-7 minutes, until the tomatillo skins are lightly charred.
3. For the skillet method, slick the bottom of a skillet with a little vegetable oil and set it over high heat. Add the tomatillos, let them sear on one side, then turn them and brown the other side. Take the skillet off the heat.
4. For the boiling method, put the tomatillos in a saucepan and add enough water to cover them. Bring the water to a boil, then simmer for 5 minutes. Lift the tomatillos out with a slotted spoon.
5. Transfer the cooked tomatillos to a blender or food processor with the lime juice, onions, garlic if you’re using it, cilantro, and chili peppers. Pulse until everything is finely chopped and evenly mixed.
6. Add salt to taste, then chill the salsa in the refrigerator. Serve with chips or alongside Mexican dishes.