Active Time

　　15 min

　　Total Time

　　15 min

　　Charring the tomatillos, chiles, and garlic under the broiler before puréeing them concentrates their flavor and sweetness and gives the finished salsa a smoky essence.

　　

Ingredients

Makes about 3 cups

　　1½ pounds fresh tomatillos or 3 (11-ounce) cans tomatillos

　　5 fresh serrano chiles

　　3 garlic cloves, unpeeled

　　½ cup fresh cilantro

　　1 large onion, coarsely chopped

　　2 teaspoons coarse salt

　　

Step 1

Preheat broiler.

　　

Step 2

If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.

　　

Step 3

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

　　Do Ahead: Salsa can be made 1 day ahead and chilled, covered.