Charred Tomatillo Salsa

Ingredients for Charred Tomatillo Salsa

• 230g tomatillos, husked, rinsed, patted dry

• 1/2 large white onion, cut into 8 wedges

• 1 jalapeño or serrano chilli, halved, seeded

• 2 tablespoons (or more) fresh lime juice

• Kosher salt

How to make Charred Tomatillo Salsa

Preheat grill. Place tomatillos, onion, and jalapeño on a foil-lined rimmed baking sheet. Grill, turning halfway through, until blistered, 12-15 minutes. Let cool.

Transfer tomatillo mixture to a blender, add 2 tablespoons lime juice, and pulse until a chunky purée forms. Season with salt and more lime juice, if desired. DO AHEAD: Salsa can be made 3 days ahead. Cover; chill.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.