Ingredients:

  • 1 lb tomatillos, husked and rinsed
  • 30g serrano peppers, stems removed
  • 1 medium white onion, quartered
  • 4 cloves garlic, unpeeled
  • 1 tbsp neutral oil
  • 1/2 cup fresh cilantro, packed
  • 1 tbsp fresh lime juice
  • 1 tsp kosher salt

Instructions:

  1. Lightly coat the tomatillos, serrano peppers, and quartered onion in neutral oil.
  2. Place the vegetables on a screaming-hot grill or cast-iron pan and sear without moving for 3-4 minutes until the skins are blistered and mahogany-colored.
  3. Flip the vegetables and sear for another 3-4 minutes. Add the unpeeled garlic cloves to the pan for the final 2 minutes to prevent burning.
  4. Remove the garlic from their charred husks. For a milder salsa, slice the serrano peppers lengthwise and remove the seeds and ribs; otherwise, leave them intact.
  5. Transfer all grilled vegetables to a blender or food processor.
  6. Add the fresh cilantro, lime juice, and salt.
  7. Pulse in short, 1-second bursts until the ingredients are incorporated but still maintain a chunky, rustic texture.