Salsa Verde

Method

1. Place the tomatillos, peppers, onion quarters, and garlic on a foil-lined baking sheet. Broil on high for 5-7 minutes until charred on top. Flip and broil 3-5 minutes more. (Alternatively, dry-roast in a hot skillet.)
2. Peel the garlic cloves. Transfer everything — including any juices on the baking sheet — to a blender or food processor.
3. Add the cilantro, lime juice, and salt. Pulse until you reach your desired texture (chunky or smooth).
4. Taste and adjust lime, salt, and heat.
5. *Storage:** Refrigerator for 1 week. Freeze for up to 3 months.