Ingredients
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12 ounces tomatillos, husked and rinsed (6 to 10)
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1/2 cup chopped fresh cilantro
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1/2 medium white onion, minced (1/2 cup)
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4 garlic cloves, chopped
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2 tablespoons fresh lime juice
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2 tablespoons cider vinegar
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1/4 teaspoon salt, plus more if needed
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1 teaspoon sugar
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2 tablespoons vegetable oil
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2 serrano chilies
Instructions
- Preheat the broiler. Line a 13 x 9-inch pan with foil.
- Place the tomatillos and chiles on the foil and broil for about 5 to 10 minutes, or until dark brown spots develop on the chiles and tomatillos.
- Cool, then transfer to a blender, including all the juices that have run out onto the baking sheet.
- Add the cilantro, onion, garlic, lime juice, vinegar, salt, sugar, and 1/4 cup water. Blend to a puree.
- Heat the oil in a medium skillet set over medium heat. Add the tomatillo puree and bring to a boil. Continue to cook, stirring, until the salsa has thickened slightly, about 5 minutes. Remove from the heat and taste for seasoning; adjust if necessary. Transfer to a serving bowl and serve at room temperature or chilled.
- Make Ahead: This salsa can be made ahead and kept covered in the refrigerator for up to a week, or frozen up to 2 months.