CHARRED TOMATILLO SALSA

Charred Tomatillo Salsa image

Yield Makes 1 cup

Number Of Ingredients 9

1 pound tomatillos, husks removed
2 cloves garlic
1 serrano chile
1/4 white onion
2 teaspoons extra virgin olive oil
1/2 teaspoon sea salt, to taste
1/3 cup cilantro
1/4 cup vegetable broth
Juice of half a lime

Steps:

Preheat the oven to 425°F. Line a baking sheet with parchment.
Clean the tomatillos and put them on a tray along with the garlic, serrano and onion chunks. Drizzle it all with a little bit of olive oil and toss to coat. Sprinkle on half the salt. Roast for 10-15 minutes to char. Remove and let the vegetables cool. Try to remove the skins of the tomatillos and some of the seeds of the serrano if you prefer a mild salsa (leaving them in will be hot).
Transfer the mixture to a food processor along with the remaining salt, cilantro, vegetable broth and lime juice. Pulse until combined but still a little chunky. Taste for seasoning and serve.
Can be stored covered in the fridge for a week.