1 pound tomatillos, approximately 8 tomatillos, husk removed, cut in half top to bottom – See kitchen note

1 large white onion, peeled, thinly sliced across the diameter into 1-inch thick circles  

2 tablespoons vegetable oil

2 garlic cloves, peeled, left whole

1 – 2 fresh serrano chiles, depending on desired heat, de-seeded and minced

1/2 cup loosely packed cilantro leaves

kosher salt, to taste

1 tablespoon lime juice, from one half lime, plus more if desired

Method:

1.     Position your oven rack to just below the broiler.

2.     Turn oven to broil. Line a baking sheet with foil and set to the side.

3.     In a medium size bowl, toss tomatillos and onions with vegetable oil.

4.     Transfer to prepared baking sheet and spread into an even layer.

5.     Place under broiler, and keeping a close eye, broil, flipping halfway through, until roasted on all sides, approximately 4 – 5 minutes in total.

6.     Remove from oven and transfer to a medium size food processor. Add garlic, serrano chiles, cilantro, and a pinch of salt. Pulse until texture resembles that of a loose (vs. chunky) salsa. Adjust to taste with salt and lime juice.

7.     Serve room temperature or cold!

Kitchen Note: To clean tomatillos, use your hands to remove the husk and rinse under warm water or, using a dry paper towel, scrub away the sticky film on the outside of each. Note: Cleaning them under cold water will only make them stickier!