Charred Salsa Verde

1 ½ pounds tomatillos, husks removed, split in half (680g; about 10 medium)

1 medium white onion, peeled and split in half (about 6 ounces; 170g)

2 to 4 Serrano or jalapeño chilies (adjust according to spice tolerance, remove seeds and ribs for milder spice), split in half

10 to 15 sprigs cilantro, tough lower stems discarded

1 tablespoon vegetable oil

Kosher salt

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer