Name: Smoky Salsa Verde
Total time: 35 min
Yield: Serves 4 (Makes 1 1/4 cups)
Cuisine: Southwest (Tex-Mex), US & Canada
Ingredients: 1 pound tomatillos, husked; 1 small onion, quartered; 1 jalapeño chile, stemmed, halved, and seeded; 1 garlic clove, peeled; 1 teaspoon olive oil; 1/2 cup fresh cilantro leaves; 1 tablespoon lime juice; 1/4 teaspoon table salt

Why This Recipe Works

Salsa verde is a bright, tangy alternative to traditional salsa, but its pucker can be overwhelming. Roasting the tomatillos, along with their traditional salsa verde companions, mellowed their acidic bite and provided a subtle smokiness.

Instructions

Adjust oven rack 5 inches from broiler element and heat broiler. Toss tomatillos, onion, jalapeño, and garlic with oil and place on aluminum foil-lined rimmed baking sheet. Broil, shaking pan occasionally, until vegetables are lightly charred, 10 to 12 minutes. Cool slightly, about 5 minutes.

Add vegetables, cilantro, lime juice, and 1/4 teaspoon salt to food processor and pulse until coarsely ground, 5 to 7 pulses. Season with salt to taste. Serve. (Salsa can be refrigerated for up to 3 days.)