Name: Tomatillo Salsa
Yield: 4 Servings
Ingredients: 2 tablespoons vegetable oil; 8 medium tomatillos (about 14 oz.), husked, sliced ½" thick; Kosher salt; 1/2 jalapeño, seeds removed if desired, coarsely chopped; 1/4 cup fresh cilantro leaves with tender stems; 2 tablespoons fresh lime juice; Freshly ground black pepper

A very hot cast-iron pan will get the tomatillos charred quickly without overcooking them. Make a big batch for a great dipping salsa.

Recipe notes