An easy and versatile homemade salsa that's made with green tomatillos. Red tomatoes could easily be subbed for the tomatillos in the summer. Serve this salsa over chicken or a taco salad, alongside quesadillas, or as a dip.
Turn the broiler on high. This is 500F on my KitchenAid oven, which uses temperatures for the broiler versus a high or low setting.
Remove the papery skin from the tomatillos, and wash the tomatillos. The water will help remove any stubborn skin.
Place the tomatillos, quartered red onion, poblano halves, and garlic cloves on a rimmed baking sheet. Drizzle the ingredients with the oil. Place the sheet pan in the oven, and broil. Check on the ingredients after about 4 minutes. If the tomatillos and pepper halves (or garlic) are looking blistered, then carefully remove the pan from the oven and turn the ingredients over, returning the pan to the oven for another 4 minutes. After about 8 minutes, the ingredients should be soft and blistered (slightly charred in spots, but not completely burnt).
Place the ingredients in a blender (or food processor), along with the cilantro and lime juice. Pulse for just a few seconds, until the salsa is smooth. Stir in the salt to taste (I use 1/2 tsp). If you'd like a thinner salsa, add more lime juice, to taste and consistency.
The salsa will keep in the fridge for about a week. The salsa may also be stored in the freezer for a few months.
Notes
*The heat of a jalapeno can vary from pepper to pepper, so I like to use a poblano pepper (more consistent). One poblano pepper adds a small amount of heat, in my opinion, to this salsa. Feel free to experiment with the heat by adding a jalapeno or serano pepper in place of the poblano. **Roasted garlic (under the broiler) isn't as strong as raw garlic, so I like to add 6 garlic cloves to the salsa. Just like with the peppers, feel free to experiment with half this amount, blend the salsa, and add more garlic to taste. ***Once again, the amount of lime juice added will depend on your taste and desired consistency. I like a thicker salsa, so the juice from one lime is perfect. Feel free to add more lime juice to taste. Yellow or white onion may be used in place of the red onion.