Tomatillo and Serrano Chile Salsa

Tomatillo and Serrano Chile Salsa

Ingredients

• 1 Tbsp. canola oil
• 1 lb. 2 oz. tomatillos, halved if large
• 4 serrano chiles (1½ oz.), stemmed
• ¼ small white onion (1 oz.)
• 1 medium garlic clove
• Kosher salt

Instructions

1. In a large cast-iron skillet over medium heat, add the oil. Once very hot, add the tomatillos and cook, turning occasionally, until they are lightly charred all over, 12–15 minutes.
2. Transfer the tomatillos and any juices to a blender, then return the skillet to medium heat. Add the chiles, onion, and garlic, and cook, turning occasionally, until they are lightly charred all over, 8–10 minutes. Transfer the vegetables to the blender with the tomatillos, and blend to make a coarse salsa.
3. Transfer to a bowl and season with salt as needed. Let cool to room temperature before serving.