1. Roast the tomatillos and chile (s) on a baking sheet 4 inches below a very hot broiler, until darkly roasted, evenly blackened in spots, about 5 minutes. 2. Flip them over and roast the other side; 4 or 5 minutes more will give you splotchy-black and blistered tomatillos and chiles that are soft and cooked through. 3. Cool and transfer everything to a blender, including all of the delicious juice that has run out into the baking sheet. 4. Add the cilantro and the 1/4 cup water and blend to a coarse puree. 5. Rinse the onion under cold water, then shake to remove excess moisture. 6. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon of salt. ---------------------------------------------------------------------------
Nutrition
Ingredients
