Name: Smoky Salsa Verde
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Appetizer
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

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Simon-Rumpza Cookbook

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.)

1 jalapeño chile, stemmed, halved, and seeded

Smoky Salsa Verde

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