Ingredients:

  • 1 lb tomatillos, husks removed and rinsed
  • 40g serrano peppers, stems removed
  • 100g white onion, cut into thick wedges
  • 3 cloves garlic, peeled
  • 1/2 cup fresh cilantro, loosely packed
  • 1 tbsp fresh lime juice
  • 1 tsp kosher salt

Instructions:

  1. Place the rinsed tomatillos, serrano peppers, onion wedges, and garlic cloves on a sheet pan.
  2. Position the pan under the broiler for 5–7 minutes, flipping the vegetables halfway through, until the skins blister and develop mahogany-colored charred spots.
  3. Transfer the charred vegetables and any released juices into a blender.
  4. Add the fresh cilantro, lime juice, and salt.
  5. Pulse in short bursts for a chunky texture or blend on high for 30 seconds for a smooth consistency.
  6. Taste with a chip and adjust salt or lime juice to refine the flavor.