Smoky Chipotle Tomatillo Salsa Verde

Ingredients

• 1 lb fresh tomatillos, husked and halved
• 1 medium white onion, quartered
• 4 cloves garlic, unpeeled
• 2 chipotle peppers in adobo sauce
• 1 tbsp adobo sauce (from the can)
• 1 jalapeño, halved
• 1/2 cup fresh cilantro, packed
• 2 tbsp fresh lime juice
• 1 tsp ground cumin
• 1/2 tsp salt, or to taste
• 1/4 cup water if needed to blend

Instructions

1. 1

   Set oven broiler to high. Arrange tomatillos (cut side down), onion quarters, garlic cloves, and jalapeño on a foil-lined baking sheet.

2. 2

   Broil for 8–12 minutes until tomatillos are charred and softened, and vegetables have deep caramelized spots.

3. 3

   Peel roasted garlic cloves. Transfer all roasted vegetables (including any juices) to a blender.

4. 4

   Add chipotle peppers, adobo sauce, cilantro, lime juice, and cumin.

5. 5

   Blend to your preferred consistency — pulse for chunky, blend fully for smooth. Add water if mixture is too thick.

6. 6

   Taste and adjust salt, lime, and heat level (add more chipotle for more smoke and heat).

7. 7

   Transfer to a jar and refrigerate. Flavor improves after 30 minutes. Keeps for 1 week in the refrigerator.