Charred Tomatillo Salsa

As someone who grew up eating a lot of Mexican food but was picky about tomatoes, I've always been partial to tomatillo salsa. I love its green color, slight tang, and how it adds a lot of flavor without overwhelming heat. This charred version adds a subtle smokiness and is great on grilled meat or vegetables, in tacos, or served with chips. It couldn't be easier to make and is so much tastier than the jarred store-bought stuff. Your friends will be impressed.


Charred Tomatillo Salsa:

• Grill* 1 1/2 lb. of tomatillos, husks removed, and 2 jalapeño peppers* until skin is blackened and vegetables are soft.
• Rub off most of the black skin, remove the ribs and seeds from the peppers, then transfer everything to a blender.
• Add in 2 roughly chopped scallions, 1 cloves of garlic, 1 tbsp. of olive oil, and a large pinch of salt.
• Blend the salsa until smooth, then check for seasoning.

Makes three cups

*Or use a broiler.
**Jalapenos tend to vary wildly in spiciness. I added two and it ended up being very spicy. You can try adding one if you're worried it will be too hot.