Preheat the broiler to high. Set your oven rack 4" from the heat source.
Place tomatillos and jalapenos on aluminum lined baking sheet. Broil until quite charred. The goal is to get them very dark and blackened without burning them. This process may take 8-12 minutes. Remove from the oven, flip your veggies upside down and broil the other side until charred and the veggies are very tender and cooked through, about another 8 minutes or so. Watch closely not to burn.
Transfer charred veggies to a blender or food processor, along with their juices, add onion and cilantro. Blend them until smooth, no large chunks remain but the salsa is still a bit rough, not perfectly smooth like baby food.
This next step may or may not be needed. If your salsa is too runny, you may reduce it in a skillet on the stovetop. I usually do not need this step and it only happens when tomatillos are very large and juicy.
Season your salsa with salt. Start with about 1/2 tsp kosher salt (half as much if using fine table salt,) and adjust according to taste. Add some lime juice, again, start with a tablespoon or two, and keep adding more according to taste. Refrigerate for at least half an hour for all the flavours to meld.
Feel free to omit jalapenos, use only one of them and/or remove membranes and seeds for less spicy version.
If your salsa is not spicy enough for your taste, feel free to add a pinch of cayenne or a dash of hot sauce.
Ingredients
Directions
Preheat the broiler to high. Set your oven rack 4" from the heat source.
Place tomatillos and jalapenos on aluminum lined baking sheet. Broil until quite charred. The goal is to get them very dark and blackened without burning them. This process may take 8-12 minutes. Remove from the oven, flip your veggies upside down and broil the other side until charred and the veggies are very tender and cooked through, about another 8 minutes or so. Watch closely not to burn.
Transfer charred veggies to a blender or food processor, along with their juices, add onion and cilantro. Blend them until smooth, no large chunks remain but the salsa is still a bit rough, not perfectly smooth like baby food.
This next step may or may not be needed. If your salsa is too runny, you may reduce it in a skillet on the stovetop. I usually do not need this step and it only happens when tomatillos are very large and juicy.
Season your salsa with salt. Start with about 1/2 tsp kosher salt (half as much if using fine table salt,) and adjust according to taste. Add some lime juice, again, start with a tablespoon or two, and keep adding more according to taste. Refrigerate for at least half an hour for all the flavours to meld.
Feel free to omit jalapenos, use only one of them and/or remove membranes and seeds for less spicy version.
If your salsa is not spicy enough for your taste, feel free to add a pinch of cayenne or a dash of hot sauce.
