Yield: 2 cups
16 oz. (6-8 medium) tomatillos, husked and rinsed
2 jalapeño or Serrano chiles, stemmed
4 large garlic cloves, peeled
½ bunch fresh cilantro (thick bottom stems cut off), roughly chopped
1 small white onion, finely chopped
Roast the tomatillos, chiles, and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes.
Flip them over and roast the other side.
Cool, then transfer everything to a blender or food processor, including all the delicious juice the tomatillos have exuded during roasting.
Add the cilantro, then blend to a coarse puree. Thin with ¼ cup water, if needed. Scoop into a serving dish.
Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually 1/2 teaspoon, if desired