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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Ingredients:
1/2 pound tomatillos, husked, rinsed, patted dry |
1/2 large white onion, cut into 8 wedges |
1 jalapeño or serrano chile, halved, seeded |
2 tablespoons (or more) fresh lime juice |
kosher salt |
Directions:
1. Preheat broiler. Place tomatillos, onion, and jalapeño on a foil-lined rimmed baking sheet. Broil, turning halfway through, until blistered, 12-15 minutes. Let cool.
2. Transfer tomatillo mixture to a blender, add 2 tablespoons lime juice, and pulse until a chunky purée forms. Season with salt and more lime juice, if desired. DO AHEAD: Salsa can be made 3 days ahead. Cover; chill.
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