1 1/2 pounds tomatillos
1/2 cup chopped white onion
2 cloves (or more) garlic , optional
1/2 cup cilantro leaves
1 tablespoon fresh lime juice
2 Jalapeño or serrano peppers , stemmed, seeded and chopped (you can use whole for more heat if you want)
Salt to taste
Remove papery husks from tomatillos and rinse well
2 ways to cook the tomatillos 2a Oven Roasting Method Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add a few garlic cloves in their skin (if using) Place under a broiler for about 5-7 minutes to lightly blacken the skins of the tomatillos. 2b Pan Roasting Method
Pulse in blender Place the cooked tomatillos, lime juice, onions, garlic (if using), cilantro, chili peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed.
Season to taste with salt. Cool in refrigerator. Serve with chips or as a salsa accompaniment to Mexican dishes.
Photo Credit: Christina Corsiglia