Use salsa as a dip, a side for meat or with any Mexican style dish.
1 + 1/2 pounds tomatillos, husks removed, thoroughly washed
1/2 medium white onion, quartered lengthwise and halved crosswise
2 jalapenos, stems removed
6 cloves garlic, peeled
1/2 cup coarsely chopped cilantro
1 + 1/2 teaspoons coarse salt
1/2 teaspoon granulated sugar
1/3 cup chicken broth
juice of 1 lime (2 tablespoons)
Heat a large cast iron skillet over high heat. When pan begins to smoke, add tomatillos, onion, jalapenos and garlic. Blister vegetables, turning frequently, until blackened in places but still firm, 5 minutes.
Transfer vegetables to a food processor along with cilantro, salt, and sugar and pulse until very finely chopped.
Transfer to a small saucepan and add chicken broth. Simmer over medium-high heat, stirring occasionally, until thickened slightly, 10 minutes.