A bright, charred tomatillo salsa with smoky jalapeños, fresh cilantro, and garlic, blended to chunky-smooth and rested to meld flavors.
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| prepPreheat broiler on high | |||||
| prepLine baking sheet with foil | |||||
| 450 g tomatillos, whole | Broil tomatillos & jalapeños, 3–5 min | Flip, broil 3–5 min until charred | Core jalapeños, remove seeds, chop | Add onion, garlic, cilantro, water & salt; pulse to desired texture | Stir in lime juice if using, rest 30 min |
| 2 jalapeños, whole | |||||
| 1/2 red onion, minced | |||||
| 2 garlic cloves | |||||
| 10 g fresh cilantro, coarsely chopped | |||||
| 80 ml water | |||||
| Salt | |||||
| Fresh lime juice (optional) | |||||
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