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Charred Tomatillo Salsa

MAKES 1-1/2 CUPS This herby, green salsa is delicious with steak, but it’s also great with tacos, tortilla chips, eggs, braised chicken, and pulled pork. FYI, it gels a bit as it sits; thin with a little water, if you like.


  • 1 pound tomatillos, husked and rinsed well
  • 1 1/2-inch-thick slice white onion
  • 2 cloves garlic, unpeeled
  • 1 jalapeño chile
  • Kosher salt
  • 1/2 cup roughly chopped cilantro sprigs
  • 1 tablespoon fresh lime juice


  1. Line a cast-iron skillet with aluminum foil. Heat the skillet over high heat for 3 minutes. Add the tomatillos, onion, garlic, and jalapeño and cook, turning each ingredient occasionally, until blackened on all sides and soft, about 10 minutes for the garlic, onion, and jalapeño and about 20 minutes for the tomatillos. Stem and seed the jalapeño, peel the garlic, and stem the tomatillos.
  2. Pulse all of the charred vegetables in a blender until finely chopped or blend until smooth, if desired. Transfer to a bowl, stir in 1/4 teaspoon salt, the cilantro, and the lime juice, and serve.