Green Tomatillo Salsa

1. 1

   Roast the tomatillos and chile (s) on a baking sheet 4 inches below a very hot broiler, until darkly roasted, evenly blackened in spots, about 5 minutes.

2. 2

   Flip them over and roast the other side; 4 or 5 minutes more will give you splotchy-black and blistered tomatillos and chiles that are soft and cooked through.

3. 3

   Cool and transfer everything to a blender, including all of the delicious juice that has run out into the baking sheet.

4. 4

   Add the cilantro and the 1/4 cup water and blend to a coarse puree.

5. 5

   Rinse the onion under cold water, then shake to remove excess moisture.

6. 6

   Stir into the salsa and season with salt, usually a generous 1/4 teaspoon of salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.