Charred Tomatillo And Scallion Salsa

• 3/4 pound 340 g tomatillos (about 8 small or 6 large), husked and rinsed, roughly chopped
• 6 scallions, tough roots and dark green tops trimmed off, white and light green parts roughly chopped
• 1 jalapeno chile, roughly chopped (discard the seeds if you like)
• 2 garlic cloves, peeled
• 3 tablespoons fresh lime juice
• A large handful of fresh cilantro leaves (a little bit of stem is fine!)
• 1 teaspoon kosher salt

1. Position an oven rack about 6 in 15 cm from the heat source and preheat your broiler. Line a large sheet pan with aluminum foil.
2. Place the tomatillos, scallions, jalapeno, and garlic cloves on the prepared sheet pan and broil, taking the pan out to stir the vegetables now and then, until they're charred in spots and softened a bit, about 8 minutes all together, depending on the strength of your broiler.
3. Transfer all of the broiled vegetables to a blender or food processor, add the lime juice, cilantro, and salt and pulse until pureed but not completely smooth (texture is good!).
4. Alternatively, put the broiled tomatillos into a medium bowl and crush them with a potato masher. Finely chop the scallions, chile, garlic, and cilantro, add to the mashed tomatillos along with the lime juice and salt, and stir well.
5. Serve the salsa at room temperature.

tomatillos, scallions, chile, garlic, lime juice, handful of fresh cilantro, kosher salt

Taken from food52.com/recipes/77354-charred-tomatillo-and-scallion-salsa (may not work)