Charred Tomatillo Salsa

• 1 pound tomatillos, husks removed
• 2 cloves garlic
• 1 serrano chile
• 1/4 white onion
• 2 teaspoons extra virgin olive oil
• 1/2 teaspoon sea salt, to taste
• 1/3 cup cilantro
• 1/4 cup vegetable broth
• Juice of half a lime

1. Preheat the oven to 425u0b0F. Line a baking sheet with parchment.
2. Clean the tomatillos and put them on a tray along with the garlic, serrano and onion chunks. Drizzle it all with a little bit of olive oil and toss to coat. Sprinkle on half the salt. Roast for 10-15 minutes to char. Remove and let the vegetables cool. Try to remove the skins of the tomatillos and some of the seeds of the serrano if you prefer a mild salsa (leaving them in will be hot).
3. Transfer the mixture to a food processor along with the remaining salt, cilantro, vegetable broth and lime juice. Pulse until combined but still a little chunky. Taste for seasoning and serve.
4. Can be stored covered in the fridge for a week.

garlic, serrano chile, white onion, extra virgin olive oil, salt, cilantro, vegetable broth, lime

Taken from www.epicurious.com/recipes/food/views/charred-tomatillo-salsa-56390024 (may not work)