Freshly husked and oven-broiled, roasted tomatillos provide a smoky warmth you just won’t find in jarred salsa. To reduce the sodium here, use half the suggested amount of salt; the flavor will pick right back up with tortilla chips. While fresh tomatillos are an end-of-summer through fall item, you can use the canned variety to whip this up; and play around with the pepper selection to personalize your dip and control the heat.

　　

Ingredients

Makes 3 about cups

　　1 1/2 pounds fresh tomatillos, or 3 (11-ounce) cans tomatillos

　　5 serrano chiles

　　3 garlic cloves, unpeeled

　　1/2 cup fresh cilantro leaves

　　1 large onion, coarsely chopped

　　2 teaspoons coarse salt

　　

Step 1

Preheat the broiler.

　　

Step 2

If using fresh tomatillos, remove the husks and rinse the tomatillos under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups.

　　

Step 3

Broil the chiles, garlic, and fresh tomatillos (do not broil canned) on the rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.

　　

Step 4

Peel the garlic and pull off the tops of the chiles. Purée all the ingredients in a blender.

　　

DO AHEAD

Step 5

The SALSA can be made 1 day ahead and covered and chilled.

　　The Epicurious Cookbook