INGREDIENTS

10-12 tomatillos, peeled and washed
1 medium-sized jalapeno, cut into 4-5 strips
3/4 cups white onion, chopped
1/4 cup cilantro, chopped
2 cloves garlic, minced
1/2 teaspoon sea salt
1 teaspoon turbinado sugar
1 tablespoon lime juice
1 tablespoon water (more if you like a thinner salsa)

INSTRUCTIONS

Cut each tomatillo in half across the middle. Place each piece on an ungreased cookie sheet, making sure they don’t overlap. Slice the jalapeno in several small strips and lay them beside the tomatillos.

Set your oven on a high broil setting and make sure the rack is close to the top (but not touching). Slide the cookie sheet onto the rack and broil the tomatillos and jalapeno for 5-10 minutes. Watch them carefully to make sure they don’t burn!

Remove the cookie sheet from the oven, flip the tomatillos and jalapeno slices with a spatula, and return them to the oven. Broil for about 5 minutes more. The tomatillos should look soft, but slightly charred on top, and will release their juices easily.

Scoop the tomatillos from the cookie sheet and place them in a blender or food processor. Add the jalapeno slices, onions, garlic, sea salt, lime juice, turbinado sugar, and cilantro and blend everything together until smooth.

Pour your salsa into an airtight container. Cover and store it in your refrigerator for at least two hours, until the salsa is nice and cold.

You’ll have enough salsa for at least a week, so feel free to put it on anything your heart desires. This condiment will keep longer in a jar, and since you’re not using any preservatives, you’ll want to use it as quickly as possible. Perhaps you can even give some away to a hungry friend. So delicious, authentic, and easy to make! Enjoy!