Charred Tomatillo Salsa

1. 1

   Preheat the oven to 425u00b0F. Line a baking sheet with parchment.

2. 2

   Clean the tomatillos and put them on a tray along with the garlic, serrano and onion chunks. Drizzle it all with a little bit of olive oil and toss to coat. Sprinkle on half the salt. Roast for 10-15 minutes to char. Remove and let the vegetables cool. Try to remove the skins of the tomatillos and some of the seeds of the serrano if you prefer a mild salsa (leaving them in will be hot).

3. 3

   Transfer the mixture to a food processor along with the remaining salt, cilantro, vegetable broth and lime juice. Pulse until combined but still a little chunky. Taste for seasoning and serve.

4. 4

   Can be stored covered in the fridge for a week.

* Per serving · 4 servings · Values may vary.