1 lb. tomatillos, husked and rinsed

4 serrano chiles, stemmed

3 cloves garlic, peeled

1 tsp. kosher salt

14 cup finely chopped cilantro

2 tbsp. minced white onion

12 tsp. fresh lime juice

1 tbsp. olive oil


Position an oven rack 4″ from broiler; heat to high. Place tomatillos, chiles, and garlic on a foil-lined baking sheet and broil, turning often, until blackened in spots and cooked through, about 10 minutes for the garlic and chiles, and 15 minutes for the tomatillos; remove each ingredient as it finishes cooking.

Place roasted chiles, garlic, and salt in a food processor and puree until smooth; add tomatillos, cilantro, onion, and lime juice. Pulse until roughly chopped. Transfer to a bowl and stir in oil.


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