Charred Tomatillo Salsa

mexican condiment/spread sauce onion broil vegetarian low cal low sodium healthy low cholesterol vegan tomatillo chile pepper bon appétit

Chris Morocco

Makes 2 cups

Source

Ingredients

1/2 pound tomatillos, husked, rinsed, patted dry

1/2 large white onion, cut into 8 wedges

1 jalapeño or serrano chile, halved, seeded

2 tablespoons (or more) fresh lime juice

Kosher salt

Method

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.