Charred Salsa Verde Recipe
Ingredients
- 1 1/2 pounds tomatillos, husks removed, split in half (680g; about 10 medium)
- 1 medium white onion, peeled and split in half (about 6 ounces; 170g)
- 2 to 4 Serrano or jalapeño chilies (adjust according to spice tolerance, remove seeds and ribs for milder spice), split in half
- 10 to 15 sprigs cilantro, tough lower stems discarded
- 1 tablespoon vegetable oil
- Kosher salt
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