Roasted Tomatillo Salsa | America's Test Kitchen

Ingredients

• 1 pound fresh tomatillos (about 8), husked and washed
• 1/2 small onion, chopped coarse
• 1 medium jalapeño chile, seeds and ribs removed (seeds minced and reserved), chile halved lengthwise
• 1 medium garlic clove, peeled
• 1 teaspoon olive oil
• 1/2 cup packed fresh cilantro leaves
• 1 tablespoon juice from 1 lime
• 1/4 teaspoon Salt