This is another Salsa we made in our Taco cooking class. The interesting thing we did with this Charred Tomatillo Salsa was add it to the Instant Pot with our chicken thighs and cooked it under pressure for 15 minutes. Makes 2 1/2 cups.
1 lb tomatillos, husked, rinsed and halved
1 large onion, cut into 1 1/2” chunks
2 medium jalapeño peppers, seeded (leave some seeds in for a spicier Salsa, optional) and chopped
1 garlic clove, chopped
2 tablespoons fresh lime juice (1/2 lime) + more to taste
1 1/2 cups fresh cilantro leaves
2 teaspoons salt + more if needed
Preheat oven to broil with the rack in the top position. Please tomatillos and the onion chunks on a foil lined baking sheet and broil until blistered and begin to soften, about 8 minutes. Stir halfway through to ensure even charring. Remove and cool to room temperature.
In a food processor add all the ingredients and pulse to blend to a desired consistency. Taste to adjust seasoning with salt or additional lime juice. Yum Yum!