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 information
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
Need to make a substitution?
Preparation
Step 1
Heat oil in a cast-iron skillet over high heat. Season both sides of tomatillo slices with salt. Cook slices until lightly charred, about 3 minutes per side. Transfer to plate and let cool 10 minutes.
Step 2
Pulse tomatillos, jalapeño, cilantro, and lime juice in a blender until smooth, about 20 seconds; season with salt and pepper.