Preheat the broiler to high and set a rack about
Arrange the tomatillos, jalapeños, onion slices, and garlic on a rimmed baking sheet. Broil until the vegetables are softened and the tomatillos and jalapeños are charred in spots, about 15 minutes. Let cool for a few minutes. Peel the garlic. Transfer all the vegetables to a blender and add the cilantro and salt. Blend until chunky-smooth. Serve warm, or let cool, cover, and refrigerate; bring to room temperature before serving. The salsa will keep for at least 5 days in the refrigerator.
© 2017 All rights reserved. Published by Abrams Books.