Salsa Verde

1. 1

   In a wide skillet, heat oil until shimmering but not smoking.

2. 2

   Add tomatillos, chilies, onion (cut side down) and garlic.

3. 3

   Cook over medium-high heat, turning often, until vegetables are browned, turning to black, and seared on all sides.

4. 4

   Add cilantro and puree with blender until smooth and creamy, adding a little water if needed to loosen.

5. 5

   Season to taste with salt and lime juice.

6. 6

   The sauce should be tart and spicy but rounded in flavor.

No additional tips available.