Ingredients

6 to 8 small tomatillos, husked, rinsed and halved
1/2 small white onion
4 to 6 small garlic cloves, peeled
1 to 2 small jalapeños, cut in half and stem removed (take the seeds out for a milder sauce)
1/2 cup fresh cilantro, stems and leaves
Kosher salt

Instructions

1. Heat a large skillet over medium-high heat. Add the tomatillos, onion, garlic cloves and jalapeños. Cook until the vegetables are charred and slightly softened, flipping them with tongs, 4 to 5 minutes per side. Transfer the vegetables to a bowl, cover the bowl tightly with plastic wrap and set aside to steam for 8 to 10 minutes.
2. Combine the roasted vegetables, cilantro and salt to taste in a blender or food processor. Pulse until the vegetables are finely chopped but still have some texture, 2 to 3 minutes. Serve immediately or refrigerate in an airtight container for up to 1 week.