Recipe information
Yield
Makes 3 cups
Ingredients
Preparation
Heat oven to 350°F, then heat a large skillet over high heat. Husk and rinse 1 1/2 pounds tomatillos, then cook until nicely charred, about 6 minutes, turning them over about halfway through. Transfer pan to oven and cook until tomatillos soften slightly, about 10 minutes. Meanwhile, roast 1 jalapeño over a gas burner, turning with tongs as each side blisters and blackens. When cool enough to handle, slice jalapeño in half lengthwise (scoop seeds from one half for less heat, if desired). Combine jalapeño with 1/2 bunch cilantro, 1 coarsely chopped onion, and 2 teaspoons coarse salt in a blender. Add half the tomatillos and puree until smooth, then pour into a bowl. Let the other half cool slightly and coarsely chop (slightly larger than 1/4 inch). Scrape into the bowl and stir to combine, then taste and add more salt as desired.
