Aaron Sanchez’s Roasted Tomatillo Salsa

Makes about 3 Cups

1½ pounds fresh tomatillos

5 fresh serrano or 10 jalapeño chiles, stemmed (yup, seeds too, if you can take the heat)

3 whole garlic cloves, peeled

1 large white onion, peeled and sliced

½ inch thick

¼ cup olive oil

Kosher salt

½ cup chopped fresh cilantro

Freshly ground black pepper

1. Preheat the broiler. Remove the husks from the tomatillos. Rinse the tomatillos under warm water to remove the stickiness. Dry them with a paper towel.

2. Put the tomatillos, chiles, garlic, and onion on a baking sheet. Drizzle them with the olive oil and sprinkle on 2 teaspoons or so of kosher salt. Broil them a few inches from the heat, turning everything once, until the tomatillos are softened and slightly charred, about 7 minutes.

3. Let the vegetables cool to room temperature. Transfer them to a blender with the cilantro and puree until smooth. Season with salt and pepper to taste. Store in an airtight container in the refrigerator for up to a week or freeze for up to 2 months.