Target: 6 × 4 inches · landscape

Mexican Salsa Verde

52 min · 1.5 cups

Ingredients

□ 1 lb tomatillos, husked and rinsed

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□ 1/4 small white onion, cut into wedges

□ 2 garlic cloves, unpeeled

□ 1/2 cup cilantro leaves and tender stems, loosely packed

□ 1 tbsp fresh lime juice, plus more to taste

□ 1/2 tsp kosher salt, plus more to taste after cooling

□ 2 tbsp cold water, divided and added only as needed

1. Heat broiler. Arrange dry tomatillos, onion, garlic, and the selected chile on a tray; char, turning once, until blistered and soft.

2. Cool 20 minutes; peel garlic and stem chile. Pulse vegetables with cilantro, 1 tbsp lime, 1/2 tsp salt, and 1 tbsp water until spoonable.

3. After cooling, adjust salt and lime. Thin only if needed with remaining water, 1 tsp at a time; rest 10 minutes and serve.

Cook’s note: For milder heat, use 1 jalapeño instead of 2 serranos; seed it before blending.