Ingredients

• 1 lb. tomatillos, husked and rinsed
• 4 serrano chiles, stemmed
• 3 cloves garlic, peeled
• 1 tsp. kosher salt
• ¹⁄₄ cup finely chopped cilantro
• 2 tbsp. minced white onion
• 2 ¹⁄₂ tsp. fresh lime juice
• 1 tbsp. olive oil

Instructions

1. Position an oven rack 4" from broiler; heat to high. Place tomatillos, chiles, and garlic on a foil-lined baking sheet and broil, turning often, until blackened in spots and cooked through, about 10 minutes for the garlic and chiles, and 15 minutes for the tomatillos; remove each ingredient as it finishes cooking.
2. Place roasted chiles, garlic, and salt in a food processor and puree until smooth; add tomatillos, cilantro, onion, and lime juice. Pulse until roughly chopped. Transfer to a bowl and stir in oil.